I'm giving my classic crescent rolls a taste of fall with these no-knead pumpkin crescent rolls. Soft, light, and airy made with pumpkin puree and pumpkin spice.
Table of Content
I'm accused of overusing pumpkin during this time of the year. I usually start by making my own pumpkin puree and spice mix. Which then tempts me to add it to everything I make. This week, I added it to my dinner rolls and made the softest prettiest pumpkin dinner rolls. I also baked a chocolate chip pumpkin bread that was gone in an instant. And, if you like pumpkin, then you must see my list of over 25 pumpkin-inspired recipes to try this fall.
My kids love crescents rolls because they are buttery and soft. And I love to make them because they are one of my no-knead recipes. So, if I'm not making them for dinner, I usually make them as cinnamon rolls for the kids.
Why make these crescent rolls?
- This is a no-knead recipe, so it's soft and rich in butter.
- It's easy to make. There is no need for any stand or hand mixer, just a bowl and a spatula are all you need to make the dough.
- And most of the ingredients are easy to find or simple pantry staples.
- The dough is based on my classic crescent rolls with added pumpkin puree. It is a very versatile dough, which can be used to make sweet bread like my cinnamon crescent rolls.
Timeline and process
- Prepare the dough- 5 minutes
- Rise - 60 to 90 minutes
- Chill the dough- 60 minutes (up to 12 hours)
- Shape the dough - 10 minutes
- Proof the rolls - 45 minutes
- Bake the rolls - 15 minutes
Ingredients and substitutes
- Flour - Often, bread flour is recommended for making bread. And yet, I have been using all-purpose flour for over 15 years very successfully in most of my recipes.
- Instant dry yeast - I like to use instant yeast because I've always had great success with it. You can also use the same quantity of active dry yeast or 4 grams of fresh baker's yeast.
- Sugar - These are sweet rolls. And if you prefer, you can substitute sugar with 2 tablespoon of honey as well.
- Butter - I like adding butter not just to feed the yeast but also to add flavor. But you can substitute the butter for 2 tablespoon of oil in this recipe.
- Pumpkin puree - I am using canned but homemade pumpkin puree would also work.
- Pumpkin spice - This is optional. Sometimes, I add it and sometimes I don't.
Soft crescent rolls
Dough
- Yeast mixture - In a mixing bowl (or the bowl of a stand mixer with the dough hook attachment). Combine milk, yeast, sugar, egg, butter, and pumpkin puree.
Pro tip - the butter must be at soft room temperature so it will incorporate well into the dough. Otherwise, it will be a lumpy dough. - Dry ingredients -Add the flour and salt into the yeast mixture. Bring the dough with a spatula (or at medium-low speed). Cover with plastic wrap or clean kitchen cloth and leave to rise for 60 to 90 minutes until almost double in volume.
Pro tip - this is a soft buttery dough, trying to knead it will require additional flour which we want to avoid just yet.
- Chill - Next, place the dough in the refrigerator for another 60 minutes(or up to 12 hours).
Pro tip - chilling the dough will help the butter stabilize and make it easier to roll and shape. Otherwise, it will be too soft to work with. - Knead - Transfer the chilled dough from the fridge to a well-dusted work surface. Knead just enough to make the dough smooth into a ball.
- Roll - Using a rolling pin, roll the dough into a 12 to 14-inch circle. Brush with soft butter.
Pro tip - brushing with butter is optional but it does make the rolls stick as well as richer. - Divide & Shape - Using a pizza cutter or sharp serrated knife divide the circle into 12 from the center towards the edges. Roll each triangle from the thicker end towards the tip similar to rolling a croissant.
- Proof - Place the crescents on a baking tray making sure the tips are on the bottom to prevent them from opening during baking. Cover and let proof for 45 minutes.
Pro tip - these can also be proofed in the fridge overnight. Perfect for breakfast. - Oven - When the rolls are almost double, preheat the oven at 325°F/ 165°C / Gas Mark 3.
Pro tip - Alternatively, you can also leave the crescents in the fridge overnight. Thaw an hour before baking.
- Bake- Brush each crescent with a beaten egg. Then bake for 12 to 15 minutes or until the tops are lightly golden.
- Melted butter - Remove from the oven and brush with soft butter. Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft.
Pro tip - keeping them covered will help them retain moisture from the steam as they cool. This keeps them soft and prevents them from drying out. - Cool - Then, transfer to a wire rack to cool completely. These rolls will keep at room temperature for up to 2 days or can be frozen for up to a month.
Troubleshooting
- My dough did not rise? Most often the simplest explanation for this is that the liquid (milk) used was not warm. You need the liquid to be no more than 110 F/ 41 C. Hotter than that will not activate the yeast. In some cases, it could also be that the yeast was old and not good.
- My bread is not soft but dense. If you add too much flour to the dough the bread will be dense, not soft. You want the dough to be soft, elastic, and still slightly sticky. Follow the recipe and look at the video to see my consistency of dough.
- And, My rolls deflated when baking? Prove the rolls for only 45 minutes or until just almost double in volume. They will continue to rise some more in the oven when baking. If you overproof the rolls they tend to rise and deflate when baking.
More pumpkin treats
How long will these pumpkin crescent rolls keep?
If stored properly, these soft dinner rolls will stay for 2days at room temperature. They can also be frozen for a month or more. Never store bread in the fridge as it dries out.
How do you keep crescent rolls soft?
The best way to keep homemade bread soft is to contain the steam within the bread. So, while they are still hot, place a clean kitchen cloth over them and let them rest for 10 minutes. Keeping these dinner rolls covered will also keep them from drying out.
Can I freeze these rolls?
For make-ahead or freezer-friendly crescent rolls, bake the rolls as instructed in this recipe. Let them cool completely. Once cooled, place them in an airtight freezer-safe ziplock bag. For best results, thaw in the fridge overnight then reheat in the microwave for 30 seconds or more as needed.
What do you serve with these crescent rolls?
We use these as crescent rolls. So rich, soft, buttery, and delicious. These are great with any soup, stew, chili, or slow-cooked meat.
Printable Recipe
Pumpkin Crescent Rolls
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F/ 165°C / Gas Mark 3
Difficulty: Easy
Calories: 153kcal
Adjust Servings Here: 12 rolls
Description
I'm giving my classic crescent rolls a taste of fall with these no-knead pumpkin crescent rolls. Soft, light, and airy made with pumpkin puree and pumpkin spice.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Totatl dough - 450 grams for 12 crescents
- 60 grams (¼ cup) Warm whole milk (about 110F)
- 50 grams (⅓ cups) Pumpkin puree
- 50 grams (1 large) Eggs (large)
- 5 grams (1 teaspoon) Instant dry yeast
- 15 grams (1 tablespoon) Sugar (granulated)
- 45 grams (3 tablespoon) Unsalted butter (room temperature)
- 250 grams (2 cups) Bread flour (or All-purpose flour)
- 5 grams (½ teaspoon) Kosher salt
Plus
- 2 - 4 tablespoon Butter (unsalted, room temperature)
- ½ Egg (for eggwash)
Instructions
No-knead dough
- Yeast mixture - In a mixing bowl (or the bowl of a stand mixer with the dough hook attachment). Combine milk, yeast, sugar, egg, butter, and pumpkin puree. Pro tip - the butter must be at soft room temperature so it will incorporate well in the dough. Otherwise, it will be a lumpy dough.60 grams Warm whole milk, 50 grams Pumpkin puree, 50 grams Eggs, 5 grams Instant dry yeast, 15 grams Sugar, 45 grams Unsalted butter
- Dry ingredients -Add the flour and salt into the yeast mixture. Bring the dough with a spatula (or at medium-low speed). Cover with plastic wrap or clean kitchen cloth and leave to rise for 60 to 90 minutes until almost double in volume. Pro tip - this is a soft buttery dough, trying to knead it will require additional flour which we want to avoid just yet.250 grams Bread flour, 5 grams Kosher salt
- Chill - Next, place the dough in the refrigerator for another 60 minutes(or up to 12 hours). Pro tip - chilling the dough will help the butter stabilize and make it easier to roll and shape. Otherwise, it will be too soft to work with.
- Knead - Transfer the chilled dough from the fridge to a well-dusted work surface. Knead just enough to make the dough smooth into a ball.
- Roll - Using a rolling pin, roll the dough into a 12 to 14-inch circle. Brush with soft butter. Pro tip - brushing with butter is optional but it does make the rolls stick as well as richer.2 - 4 tablespoon Butter
- Divide & Shape - Using a pizza cutter or sharp serrated knife divide the circle into 12 from the center towards the edges. Roll each triangle from the thicker end towards the tip similar to rolling a croissant.
- Proof - Place the crescents on a baking tray making sure the tips are on the bottom to prevent them from opening during baking. Cover and let proof for 45 minutes.Pro tip - these can also be proofed in the fridge overnight. Perfect for breakfast.
- Oven - When the rolls are almost double, preheat the oven at 325°F/ 165°C / Gas Mark 3. Pro tip - Alternatively, you can also leave the crescents in the fridge overnight. Thaw
- Bake- Brush each crescent with a beaten egg. Then bake for 12 to 15 minutes or until the tops are lightly golden.½ Egg
- Melted butter - Remove from the oven and brush with soft butter. Keep them covered under a clean kitchen cloth for 10 minutes to keep them soft. Pro tip - keeping them covered will help them retain moisture from the steam as they cool. This keeps them soft and prevents them from drying out.
- Cool - Then, transfer to a wire rack to cool completely. These rolls will keep at room temperature for up to 2 days or can be frozen for up to a month.
Recipe Notes & Tips
- Ingredients - Ensure all the ingredients are at room temperature except milk. Milk must be warm (110 F) not hot, not cold. If the eggs are cold they will cool the warm milk. If the butter is cold it won't incorporate into the flour easily.
- No matter how quick you want these rolls don't skip on chilling the dough for at least 45 minutes to an hour before you roll and shape the crescents
- Overnight Rolls - The dough can be prepared a day in advance. Proof them for an hour on the counter then punch down and let the dough rest in the fridge overnight. Overnight proofing is a great way to add flavor to the bagels. The next day, continue with the recipe as directed, rolling, and shaping the chilled dough.
- Storing these rolls- These crescents do freeze beautifully. Cool the baked buns then place them in a freezer-safe storage bag. These can be frozen for up to a month.
- Kneading the dough - The dough does not need any kneading but if you want you can mix it using an electric mixer because the dough is soft and sticky.
- Bread machine - these rolls can be easily made in a bread machine. Pour all ingredients in the pan set to dough or manual. Start and let the dough run its cycle for about 9 to 10 minutes - continue with the recipe as shown above.
Nutrition Information
Calories: 153- kcalCarbohydrates: 20- gProtein: 3- gFat: 7- gSaturated Fat: 4- gCholesterol: 33- mgSodium: 62- mgPotassium: 41- mgFiber: 1- gSugar: 4- gVitamin A: 217- IUCalcium: 16- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Dannii
I am so excited for all the pumpkin recipes and these look amazing.