Pumpkin Crescent Rolls
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Canned pumpkin||2⁄3 Cup (10.67 tbs)|
|Cooking oil||3 Tablespoon|
|Brown sugar||2 Tablespoon|
|Granulated sugar||2 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
Line a large baking sheet with foil; set aside.
In a medium bowl stir together flour, baking powder, baking soda, nutmeg, and salt.
Make a well in the center of flour mixture.
In a small bowl combine pumpkin, oil, and brown sugar.
Add all at once to the flour mixture.
Stir just until dough clings together.
Turn dough out onto a lightly floured surface.
Quickly knead dough by gently 'folding and pressing for 10 to 12 strokes or until nearly smooth.
Divide dough in half.
Roll each dough half into a 10-inch circle.
Cut each circle into 8 wedges.
Starting from the wide end of each wedge, loosely roll toward the point.
Place, points down, 2 inches apart on the prepared baking sheet.
Curve ends slightly to form a crescent shape.In a small bowl combine the granulated sugar and cinnamon; sprinkle over rolls.
'Bake in a 400° oven for 9 to 11 minutes or until golden brown