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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
  • Total Time
    Prep: 40 min. + chilling Bake: 15 min./batch
  • Makes
    3 dozen

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 sour cream
  • 4 large egg yolks, room temperature
  • 2 teaspoons grated lemon zest
  • 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 zest 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, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
  • 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 teaspoon 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.
  • Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.
Nutrition Facts
1 roll: 156 calories, 10g fat (5g saturated fat), 41mg cholesterol, 106mg sodium, 15g carbohydrate (4g sugars, 1g fiber), 2g protein.
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