Pumpkin Crescent Rolls

I think this is my favorite new recipe this year! These rolls are just fantastic. They are soft and moist in texture and taste slightly sweet, pumpkin-spiced, and pumpkiny, but still bready. If that makes any sense. They are perfect for Fall and would go so well with a soup and would be great for Thanksgiving! I served the rolls with honey-butter and it was a delicious combination! The original recipe was from Cooking Classy, but I modified it just slightly.

Pumpkin Crescent Rolls with Honey Butter

1 rounded tablespoon instant yeast (SAF or another like brand)
1/2 teaspoon sugar
1/2 cup plus 1 tablespoon very warm water, divided
1/4 cup plus 2 tablespoons brown sugar
1 1/4 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 large egg plus 1 egg yolk
1 cup canned pumpkin puree
1/4 cup softened butter, plus more for brushing tops of finished rolls
4 - 4 1/2 cups bread flour

In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar, and 1/4 cup very warm water. Let sit for 5-10 minutes or until foamy.

Add brown sugar, 1/4 cup plus 1 tablespoon very warm water, salt, cinnamon, ginger, nutmeg, cloves, egg and egg yolk, pumpkin, softened butter, and 2 cups of the bread flour. Mix this with the dough hook until smooth. Add remaining flour, half of a cup at a time, until you have a slightly sticky dough that clears the sides of the mixer bowl, but still sticks to the bottom of the bowl a little - for me I added an additional 2 cups of flour. Knead on medium speed for 5 minutes. Transfer to a large non-stick sprayed or oiled bowl, cover with plastic wrap, and allow to rise until doubled, about 1 1/2 hours.

Punch down dough and divide into 3 equal portions. Roll each portion out on a non-stick sprayed surface (also spray rolling pin and your hands) to about a 10 inch circle, the size of a dinner plate. Cut into 8 equal triangles like a pizza, then starting at long end roll each piece to form a crescent roll. Pinch the pointy ends of triangle into the dough so the roll doesn't unravel and place pinched side down onto a greased baking sheet or a baking sheet lined with a silpat. Cover rolls with non-stick sprayed plastic wrap and allow to rise until doubled in size, about 45 minutes to an hour.

Preheat oven to 375 during last 20 minutes of rising time. Remove plastic wrap and bake for 18-20 minutes or until golden brown on top and bottom. Remove from oven and brush with melted butter. Let cool or serve warm with honey butter (recipe below).

Honey Butter

1/4 cup softened butter
3 tablespoons honey

Mix together with a spatula until smooth. Yum!