"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Pumkin Crescents Recipe

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This recipe for Pumkin Crescents, by , is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joni Nelson
Added: Sunday, August 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. active dry yeast
1 cup warm water
1 cup cooked pumpkin (can be canned, squash can also be substituted)
1/2 cup shortening
1/3 cup sugar
1 egg
1 1/2 tsp. salt
5-6 cups all-purpose flour
softened butter

Directions:
Directions:
Dissolve yeast in warm water in large bowl. Stir in pumpkin, shortening, sugar, egg, salt and 3 cups of flour. Beat until smooth. Stir in enough 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. Cover; let rise in warm place until double, about 1 hour. Punch down dough, divide into 3 equal parts. Roll each part into 12-inch circle on floured surface. Spread with butter; 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, 30-45 minutes. Heat oven to 375. Bake until golden brown, 15-20 minutes. Maks 3 dozen rolls.

 

 

 

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