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Pumpkin-Filled Crescent Rolls

This is an old world recipe derived from my grandmother, who didn't use traditional measuring cups. We figured out this recipe, which must date back to 1900 or earlier. Other fillings that work well are cranberry, peanut butter or lemon. —Gary Wanosky, North Ridgeville, Ohio

36 ServingsPrep: 40 min. + chilling Bake: 15 min./batch

Ingredients

4 teaspoons active dry yeast
1/4 cup warm 2% milk (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, cubed
1/2 cup shortening
1 cup (8 ounces) sour cream
4 egg yolks
2 teaspoons grated lemon peel
FILLING:
3/4 cup canned pumpkin
1/3 cup sugar
1-1/2 teaspoons pumpkin pie spice

Directions

In a small bowl, dissolve yeast in milk. In a large bowl, combine 3
cups flour, sugar and salt; cut in butter and shortening until
crumbly. Add the sour cream, egg yolks, lemon peel and yeast
mixture; mix well. Stir in enough remaining flour to form a soft
dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and refrigerate overnight.

2 of 2

Pumpkin-Filled Crescent Rolls (continued)

Directions (continued)

Let dough stand at room temperature for 1 hour. Punch dough down;
turn onto a lightly floured surface. Divide into thirds. Roll each
into a 12-in. circle; cut each circle into 12 wedges.
Combine filling ingredients; spread a rounded teaspoonful of filling
over each wedge. Roll up wedges from the wide ends and place point
side down 2 in. apart on greased baking sheets. Curve ends to form
crescents. Cover and let rise in a warm place for 30 minutes.
Bake at 350° for 13-18 minutes or until golden brown. Remove from
pans to wire racks. Yield: 3 dozen.

Nutrition Facts: 1 crescent roll equals 156 calories, 10 g fat (5 g saturated fat), 41 mg cholesterol, 106 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.