PUMPKIN CRESCENT DINNER ROLLS

Ingredients as follow:

1. 2 tsp active dry yeast
2. 1 1/2 cups warm water (110 to 115 degrees)
3. 1 1/4 cups cooked (or canned) pumpkin
4. 1/2 cup butter
5. 1/3 cup Splenda
6. 2 eggs
7. 2 tsp salt
8. 2 1/2 cups whole wheat flour
9. 4 1/2 to 5 cups all-purpose flour

Direction as follow :

1. In a large mixing bowl, dissolve yeast in warm water.

2. Add the pumpkin, butter, Splenda, eggs, salt, and whole wheat flour; beat until smooth.

3. Stir in enough all-purpose flour to make a soft dough.

4. Stir in enoughall-purpose flour to make a soft dough.

5. Turn dough onto a lightly floured board; knead until smooth and elastic, about 6 to 8 minutes.

6. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled in bulk, about one hour.

7. Punch down dough. Turn onto a lightly floured board, divide into 3 equal portions.

8. Roll each portion into a 12-inch circle; cut each circle into 12 wedges.

9. Roll up wedges from the wide end and place pointed side down,

2-inches apart, on greased baking sheets.

10. Curve to for crescent shapes. Cover and let rise until doubled, about 30 minutes.

11. Bake at 400 degrees for 12 to 15 minutes. Remove to wire racks to cool.

Yield: 36 crescents. Per crescent: 134 calories, 23 g carbs, 4 g protein

source : EzineArticles.com

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