Pumpkin Crescents

1 package active dry yeast

1 cup warm water (105 to 115°)

1 cup canned pumpkin

½ cup shortening

1/3 cup sugar

1 egg

1½ teaspoons salt

5 to 6 cups all-purpose flour

Margarine or butter, softened

Dissolve yeast in warm water in large bowl. Stir in pumpkin, shortening, sugar, egg, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough; divide into 3 equal parts. Roll each part into 12-inch circle on floured surface. Spread with margarine; cut into 12 wedges. Roll up tightly, beginning at rounded edges. Place rolls with points underneath on greased cookie sheet; curve slightly. Let rise until double, 30 to 45 minutes. Heat oven to 400°. Bake until golden brown, 15 to 20 minutes. 3 dozen rolls.

Sweet Potato Crescents: Substitute 1 cup lukewarm mashed sweet potatoes for the canned pumpkin.

 

It is a quote. Betty Crocker’s New Christmas Cookbook 1993