There is something special about the enriched sourdough pumpkin dough. The enriched dough generally is a winner, but with the addition of pumpkin puree, it is elevated to another level. It makes for a slice of perfect bread. It is one of our favorites sandwich loaves of bread, which we make at least once per week. My parents love to make the classic crescent rolls with cream cheese filling, which we enjoy very much. So I thought, why not make the sourdough pumpkin crescent rolls.
They turned out great, even better than the dinner rolls.
THE RECIPE
The recipe is the same as for the sourdough pumpkin dinner rolls, where only the shaping is different.
HOW TO SHAPE THE CRESCENT ROLLS
The process is similar to making croissants:
- Roll the dough into a rectangle with about 0.5cm in thickness.
- Cut the dough in half lengthwise.
- Measure out triangles for each of the cut halves so that the base of each triangle is 10cm in length. The best way to do this is to measure 10cm lengths along one side of the long edge of the dough. Repeat the process on the opposite side of the same dough along the long edge, but now start with 5cm for the first mark, and then mark each 10cm mark. Repeat with the other half of the dough. Note that the first piece (the edge) will be a half triangle.
- Using a sharp knife or a pizza cutter, cut the triangles out of the dough.
- Brush any excess flour from the triangles. Make a small incision of about 1cm (1/2in) on the base of the triangle.
- Gently roll the triangle from the base upward until you reach the tip of the triangle, which will seal the crescent roll.
- Repeat with the rest of the dough triangles.
PROOFING & BAKING
Steps:
- The rolls should proof, covered, in the oven with the light on, for about 2 hours.
- Preheat the oven to 200ºC (400ºF).
- Brush the crescent rolls with the egg wash (whisk one egg and 1 tsp of milk).
- Bake at 200ºC (400ºF) for about 15 minutes or until they start to slightly take on color.
Be careful not to overbake them as they will dry out.
Enjoy and happy baking!
