Ingredients
2 teaspoons active dry yeast1-1/2 cups warm water (110° to 115°)1-1/4 cups canned pumpkin1/2 cup butter, softened1/3 cup sugar2 large eggs, room temperature2 teaspoons salt2-1/2 cups whole wheat flour4-1/2 to 5 cups all-purpose flour
Preparation
In a large bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 3 portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
Cover and let rise until doubled, about 30 minutes. Preheat oven to 400°. Bake until golden brown, 12-15 minutes. Remove to wire racks.
