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Pumpkin Crescent Rolls

Heather Baird
Puffy, buttery crescent rolls have mild pumpkin flavor and unfurl when you pull them apart. Serve them with your next autumnal dinner!
I use lecithin granules in this recipe, which helps increase shelf life. It can be found at most health food stores and online. See blog post for link.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 12 minutes
1 hour 45 minutes rise time 1 hour 45 minutes
Total Time 2 hours 22 minutes
Course Side Dish
Cuisine American
Servings 24

Ingredients
 
 

  • 2 1/4 teaspoons active dry yeast 1 package
  • 1 cup water, 105 to 115°F
  • 1/3 cup granulated sugar
  • 1 egg at room temperature
  • 1 cup canned pumpkin
  • 1/2 cup vegetable shortening, at room temperature (such as Crisco)
  • 1 1/2 teaspoons salt
  • 5 cups all-purpose flour plus more if neeced
  • 3 tablespoons granular lecithin optional
  • 8 tablespoons salted butter at room temperature
  • Egg wash: 1 egg beaten with 1 tablespoon water

Instructions
 

  • Combine the yeast and warm water in a large bowl. Let stand for 3 minutes or until foamy. Add the sugar, egg, pumpkin, shortening, salt and three cups of flour. If using the optional granular lecithin, add it now. Stir together until combined. You can use a wooden spoon to mix the ingredients together or the paddle attachment on an electric mixer. If needed, stir in additional flour 1/4 cup at a time until the dough is easy to handle (I used only 5 cups flour total).
  • If using an electric mixer, switch to the dough hook. Set a timer and knead on medium speed for 5 minutes. If using your hands, turn the dough out onto a floured surface and knead for 5 minutes, or until elastic. Place the dough in a greased bowl and turn it over to coat. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour (mine took 1.5 hours to double).
  • Gently deflate the dough with a fist and turn it out onto a floured surface. Shape the dough into an even loaf (or baton) shape and cut it into three equal portions. Roll each portion into a 12-inch circle. Spread each circle with roughly 2 1/2 tablespoons salted butter; cut each circle into 8 wedges. Roll up tightly beginning at the rounded edges. Place the rolls on a parchment-lined baking sheet with the points tucked underneath. Lightly cover the rolls with plastic wrap and let the rise in a warm place for 45 minutes, or until doubled. Brush rolls with egg wash.
  • Preheat the oven to 400°F. Bake the rolls for 10-12 minutes, or until golden brown and fragrant. Serve warm with more butter!

Notes

Higher Yield: For smaller rolls, cut the dough circles into 12 wedges instead of 8. The yield size will increase to 3 dozen.
Secret Ingredient: Granular lecithin will increase the softness and shelf life of these rolls. I use it often in yeast bread recipes to extend the shelf life of most yeast rolls. However, this recipe will still be delicious and soft for a couple of days without it. 
Sweet Potato Version: Substitute 1 cup mashed sweet potato for the pumpkin for sweet potato crescent rolls.

Freezing Instructions:

Before Baking (Recommended)

  1. After Shaping: Follow the recipe through shaping the rolls and placing them on the baking sheet. Do not let them rise a second time or add the egg wash.
  2. Freeze: Place the baking sheet with the shaped rolls in the freezer until the rolls are solid, about 1-2 hours.
  3. Transfer to a Freezer Bag: Once frozen, transfer the rolls to a resealable freezer bag or airtight container. Label with the date and freeze for up to 3 months.
  4. To Bake from Frozen:
    • Place the frozen rolls on a parchment-lined baking sheet.
    • Cover loosely with plastic wrap and allow them to thaw and rise in a warm place for 1-2 hours, until doubled in size.
    • Brush with the egg wash and bake at 400°F for 10-12 minutes, or until golden brown.

Freezing After Baking

  1. Bake and Cool: Bake the rolls as directed, then allow them to cool completely.
  2. Wrap for Freezing: Place the rolls in a single layer in an airtight container or wrap them individually in plastic wrap and place them in a freezer bag.
  3. Reheat from Frozen:
    • For individual rolls, microwave for 15-20 seconds or until warm.
    • To reheat multiple rolls, place them on a baking sheet in a 350°F oven for about 10 minutes.
Freezing before baking helps maintain a fresher, softer texture, so it’s ideal if you have the time.
Keyword active dry yeast, all purpose flour, pumpkin puree
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