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1
Dissolve yeast in warm water in a large mixing bowl.
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2
Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour.
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3
Blend in ingredients until the mixture is smooth.
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4
Next, stir in enough all-purpose flour to make the mixture into a soft dough that can be rolled out.
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5
Remove dough from bowl and put it on a floured surface.
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6
Slowly kneed dough with small amounts of flour until it is smooth and can be stretched.
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7
This takes me about 6 minutes.
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8
Place dough into a large greased bowl, turning dough to grease all sides.
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9
Cover and let the dough rise in a warm place until dough doubles (about 1 hour).
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10
My grandmother taught me this trick.
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11
Preheat the oven to 200 degrees and lower rack to the bottom.
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12
Place a terry clothe towel over top of dough and place in over.
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13
Turn off heat and let rise.
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14
Grease a cookie sheet; set aside.
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15
After dough has doubled, punch in down with your fist.
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16
Once again, turn it out onto a lightly floured surface and divide into three portions.
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17
Roll out dough to form a 12 inch circle and cut into 12 wedges.
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18
Roll up each wedge starting from the wide end.
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19
Place pointed side down on the cookie sheet with 2 inches apart and curve ends to form a crescent shape.
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20
You are almost done.
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21
Preheat oven to 400 degrees.
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22
Cover crescents with a terry towel and let rise until doubled (about 30 minutes).
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23
Bake for 12-15 minutes.
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24
Place on wire rack to cool.
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25
Now Enjoy!
