1/2cup92g vegetable shortening, at room temperature (such as Crisco)
5-6cups600-720g all-purpose flour
*3 tablespoons granular lecithinoptional
8tablespoonssalted butterat room temperature
Egg wash: 1 egg beaten with 1 tablespoon water
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. Stir in additional flour 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!
For smaller rolls, cut the dough circles into 12 wedges instead of 8. The yield size will increase to 3 dozen.
Granular lecithin will increase the softness and shelf life of these rolls. I recommend using it if all of the rolls won’t be eaten the same day they are made.
Substitute 1 cup mashed sweet potato for the pumpkin for sweet potato crescent rolls.
Keyword active dry yeast, all purpose flour, pumpkin puree