Ingredients
4 teaspoons active dry yeast1/4 cup warm 2% milk (110° to 115°)4 cups all-purpose flour1/4 cup sugar1 teaspoon salt1 cup butter, cubed1/2 cup shortening1 cup sour cream4 large egg yolks, room temperature2 teaspoons grated lemon zestFILLING:3/4 cup canned pumpkin1/3 cup sugar1-1/2 teaspoons pumpkin pie spice
Preparation
In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges.
Combine filling ingredients; spread a rounded teaspoon of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes.
Preheat oven to 350°. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.
