Pumpkin Crescent Rolls
3 1/2 cups (440g) flour
2 1/4 tsp (7g) active dry yeast
2 tbsp (30g) sugar
1 tsp (5g) salt
12 tsp (2g) cinnamon
Stir to combine
⅓ cup (80ml) milk, slightly warm
¼ cup (60ml) water, slightly warm
2 eggs
¼ cup (56g) butter, melted
½ cup (120g) pumpkin puree
knead the dough until smooth and slightly pulls away from the sides of the bowl
Transfer to an oiled bowl
Cover and let it rise for about 1 hour, in a warm place, until doubled in size
Flour
Divide in two
Roll each into a 15-16 inch (38-40cm) circle
Gently spread 2 tbsp (30g) softened butter
Cut in 12 equal triangles
make a small slit in the centre of each triangle base
Roll each into crescents
Place with tip side down on a parchment paper lined baking sheet
Cover with a kitchen towel Let rise for 20-30 minutes in a warm place
repeat with remaining dough
Bake at 400F (200C) for 14-18 minutes until puffed and golden brown
Brush the tops with 1 1/2 tbsp (20g) butter, melted