Pumpkin Crescent Rolls with Honey Butter

Today’s recipe is Pumpkin Crescent Rolls. It’s autumn, “the season of mists and mellow fruitfulness”. This is my most favorite season of the year when everything is bright and colorful around me. The smell of the scented candles, the bounty of vegetables and fruits in the markets, the fallen leaves, and the crisp in the air, the pumpkin pies and the spiced latte, all announce that the autumn is here. I am amazed by the colors that are painted by Nature and are reflected in all its creations. The bright red, orange and yellow hue of the leaves make a dramatic effect and  so much I love it.

Last Sunday I visited the farmers’ market and was overwhelmed, seeing the fresh organic veggies and fruits that are ripened to the core. The honey crisp apples, the persimmons, oranges, butternut squash, winter squashes filled my basket in no time.

Most of the fruits are being eaten raw and the veggies are transformed into some special fall recipes (recipes coming soon).

This recipe is for sure a fall recipe. Though I love pumpkin (the variety that we get in India), but all these years I was intimidated by the idea to use pumpkin in baking. This year I was confident and gave it a shot and am glad that I did. These soft  pumpkin and cinnamon spiced rolls of goodness are a must try. I loved the smell when they were baking; the whole house smelled like fall.

I love to bake and I mostly bake breads so I am excited to share a bread recipe for the very first time here.

Pumpkin Crescent Rolls with Honey Butter

Recipe: makes 16 rolls

Recipe adapted from ‘Better Homes and Gardens’

• 2 ½ -3 cups all-purpose flour
• ½ cup whole wheat flour
• 1 table-spoon active dry yeast
• ½ cup canned pumpkin
• ½ cup water
• ¼ cup non-fat dry milk powder
• 3 tablespoons unsalted butter
• ¼ cup packed brown sugar
• 1 tablespoon honey
• A pinch of salt
• ½ teaspoon ground cinnamon
• 1 egg
• Honey butter

To make honey butter

• ¼ cup unsalted butter, softened
• 2 tablespoons honey

In a large mixing bowl, stir together 1 ½ cups of the all-purpose flour, pinch of salt and yeast and set aside.

In a medium saucepan heat and stir pumpkin, the water, milk powder, butter, brown sugar, honey and cinnamon powder over medium heat until warm(120 F to 130 F) and butter just melts. Add the pumpkin mixture and the egg to the flour mixture. Beat with an electric mixture on low-speed for thirty seconds, scrapping sides of bowl constantly. Now beat on high-speed for three minutes. Using a wooden spoon, stir in the whole wheat flour and the remaining all-purpose flour as much as you can.

Now turn on to a lightly floured surface. Knead in enough of the remaining flour to make moderately soft dough that is smooth and elastic. Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place until double in size.

When the dough is rising make the honey butter. In a small mixing bowl beat the butter and honey with an electric mixture on low-speed until light and fluffy.

Line two baking sheets with parchment paper or lightly grease the sheets.

When the dough has doubled in size, punch down the dough and divide into two portions. On a lightly floured surface roll each dough portion into a twelve-inch circle. Spread with honey butter. Cut each dough circle into 8 wedges. Now to shape the rolls, begin at wide end of each wedge and roll toward the point. Place point sides down, two-three inches apart on the prepared baking sheets. Cover again and let it rise until nearly double in size.

At the end of the last rise, preheat the oven to 375F.Uncover and bake the rolls for about 15 minutes or until golden brown. Brush the tops of the rolls with melted butter. Serve the pumpkin crescent rolls warm.

Tips:

You can cover and chill the unbaked rolls in the baking sheets until ready to bake for 2 to 24 hours.Bring the rolls to room temperature and once they double in size,uncover and bake as directed.

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