I will skip the “Sorry I haven’t written in forever” speech because what’s the point? Since my last post, fall is upon us in Seattle. The cold has set-in and the rain is on its way. Pumpkin season is in full swing and our house is lightly scented with fall candles. Here is my shameless plug, on a whim I purchased 3 candles from the Dancing Wick while they were on sale on Etsy for Labor Day and OMG they are amazing!!
Although I have not been baking as much as I usually do, I have been consumed by another passion of mine, weddings. In the last two weeks, two of my oldest and dearest friends have gotten engaged. I have always loved weddings, but it’s way more fun when I get to chat about all the white dresses, pretty flowers, sparkly decorations, and sweet treats with the women closest in my life. In a different life I might have become a wedding consultant, but I guess there is always time for that, right? My Pinterest searches have swayed from new recipes to try, to color inspiration and venue photos.
I have done some fall baking like pumpkin bread, but nothing really past that. At work, we have rolled out all of our favorite fall treats. From gingersnaps and snickerdoodles, to pumpkin bread and pumpkin cheesecake, to a bakery favorite of pecan pie bars. Needless to say, I have gotten my fall sweet fix without having to dirty my own kitchen at home. There are some major perks to working in a bakery.
Today, instead of my new standard challah recipe (that I got from a dear friend in Jerusalem) I will be making a family favorite of pumpkin crescent rolls. Don’t worry my friends, they are not sweet and they don’t taste like a basic white girl dumped a PSL in your bread. But they have a festive color and bring joy and cheer to any dinner plate. The best thing about these is if you just don’t feel like making the rest of your dinner, just throw a basket of these on the table with some Kerrygold butter and I am pretty sure no one will complain. Since I actually have the energy to make dinner tonight, I am serving BBQ meatloaf and salad with these delicious golden crescents. I will warn you that if you make these, you will have to make them time and time again.
Pumpkin Crescent Rolls
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water
- 1 cup canned pumpkin
- 1/2 cup canola oil, plus more for brushing
- 1/3 cup sugar
- 1 egg
- 1 1/2 teaspoons salt
- 5-6 cups flour
- In a large bowl, dissolve yeast in warm water and a pinch of sugar. Stir in the pumpkin, oil, sugar, egg, salt and 3 cups of flour. Mix until smooth then slowly add the remaining flour until the dough is easy to work with.
- Kneed the dough on a lightly floured surface until smooth, about 5 minutes.
- Grease the bowl you were using and return the kneeded dough to the bowl. Cover and let rise until doubled, about an hour. It could take a little longer if your kitchen is cold.
- Once the dough has risen, divide into 3 equal portions. Roll the first portion into a 12 inch circle and lightly brush with a little bit of canola oil. With a pizza wheel, cut the dough into 12 equal pieces. Begin to tightly roll the dough from the round edge all the way to the pointy end. Place the crescent on a greased baking sheet with the point underneath and give them a slight curve to achieve the crescent shape if needed. Repeat process with the other two portions.
- Cover the rolled crescents for 30-40 minutes, or until doubled. Bake at 400 ºF for 15-20, or until lightly golden.