Yeast. It makes all my favorite things. Beer. Bread. Any other spontaneously fermented goodies. And yet, it scares me.
Like tempering chocolate, making caramel, experimenting with bread – I’ve had mixed results. Those yeast guys are just so darned fussy and precise. Imagine that.
But I think I’ve got the hang of it, knock on wood. I think I’ve cultivated enough respect and patience to see the results I desire.
So with that introduction, here is a great roll to serve on your Thanksgiving table.
I teased with this picture about a month ago, and rather than rush her into the pumpkin mania I thought she’d be better suited to your Thanksgiving recipes.
This recipe makes A TON. Seriously, be prepared to feed an army or give a dozen or so to your favorite neighbors.
This comes from a super awesome, and somewhat antiquated auction find, the Betty Crocker’s Step by Step Cookbook. Look at that thing. It’ screams vintage, and I like it!
The recipe calls for prunes, but I went with dates.
I tried the rolls in about 10 different sizes. I say go for smaller, they cook faster, and more evenly, but you’ll wanna check the bottoms so they don’t burn, as the filling will seep out a bit and caramelize.
Glazed Pumpkin Crescents
1 package active dry yeast
1 cup warm water (105-115 degrees)
1 cup canned pumpkin
1/2 cup shortening
1/3 cup packed brown sugar
1 1/2 teaspoons salt
5-6 cups all-purpose flour
1 cup pitted prunes, chopped (I used dates)
1/4 cup water
Spice Glaze (recipe follows)
Dissolve yeast in 1 cup warm water in large bowl. Stir in pumpkin, shortening, egg, brown sugar, salt and 3 cups of flour; beat thoroughly. Stir in enough remaining 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; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
Heat prunes and 1/4 cup water until thickened, about 5 minutes. Punch down dough; divide into 3 parts. Roll each part into 12-inch circle. Spread with prune mixture. Cut into 12 wedges. Roll up each wedge, beginning at rounded side. Place with points underneath on greased baking sheet; curve to form crescents. Brush with butter. Let rise until double, about 1 hour. Heat oven to 400 degrees. Bake until golden brown, 15-20 minutes. Spread with Spice Glaze.
Mix 1 1/2 cups powdered sugar, 1/2 teaspoon pumpkin pie spice and 1 to 2 tablespoons orange juice until smooth and of desired consistency.