The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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Reviewed: Nov. 27, 2009
We loved the subtle, not-too-sweet pumpkin flavor. Made the dough in the bread machine -- very easy. Can't wait to make leftover turkey sandwiches with these!
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 15, 2009
Made these for Thanksgiving last year. Everyone loved them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 1, 2009
Yum! I love how these turned out-- pretty color, subtly sweet flavor, great texture. I also used 2 c. wheat flour and the rest all purpose. And I used half of the dough for cinnamon rolls.. delish. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: May 15, 2009
Nice rolls, but pretty basic. I'd prefer more pumpkin to up the flavor. Plus, maybe some cloves or something more pumpkin-y. However, as dinner rolls they are pretty good. I'd think that it would be easy enough to decrease the water for an equal additional amount of pumpkin. They don't require much rising time, which is good bc I was a bit impatient today. They turn out golden without needing the butter, which I didn't use. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 20, 2009
These are the best crescent rolls I've EVER had. They don't taste like pumpkin at all, but they are awesome crescent rolls. YUM!
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Cooking Level: Expert

Home Town: Merrimack, New Hampshire, USA
Living In: Camp Hill, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 24, 2008
I made these rolls last Thanksgiving and my family can't wait for them this year. I use fresh pumpkin. Linda
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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 1, 2008
I live at 7200 feet and couldn't get these to work even though I tried two seperate times. The dough just wouldn't rise.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 24, 2008
I added the whole can of pumpkin, and it didn't seem to affect the rising time. Did increase the pumpkin flavor. Lovely rolls, will make again.
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Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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Reviewed: Sep. 24, 2007
Delicious, soft, and such a pretty colour! I used kabocha pumpkin/squash that I baked and mashed a couple days ago. You cannot taste the pumpkin - which is a plus, as my husband likely wouldn't eat them otherwise. They're more of a conversation piece ;) I made 1/2 of the recipe, so I could use my bread machine to make the dough. The rolls were huge! Next time I would make 24 rolls from a 1/2 recipe, rather than 16. I will make these again, but as round pan rolls, rather than crescents.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 5, 2007
Very good, easy to make and goes with everything, had them with Dijon Chicken to Pasta. Plan on making them anytime I can.
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Ben

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 6, 2005
This recipe turned out well for me. However, instead of rolling up the dough into small weenie dog-like wraps as directed, I made small round loafs, about the size of a toddler's fist, and they turned out great.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 12, 2005
All the ingredientswere easily accesable in an average kitchen. The recipe was faily simpleto follow-except forthe specificationson risingtimes- and the preptook around 15-20 min. Clean-up was very simple since it only included 2 bowls, the paddle bar on the mixer, measuring spoonandaspatula. Overall, clean-up took about 5-min. However, we modified the recipe by cutting it in half and it didn't turn out well. I would stick to the main recipe with the normal proportions.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 26, 2004
I must have done something wrong. They rose nicely, but fell flat when I baked them. They had little flavor and were very tough. Could it be because I used fresh pumpkin instead of canned?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 3, 2003
I made these rolls for our Thanksgiving dinner and they were great. They were very easy to make and had a beautiful light orange color to them. They had a nice buttery taste, but did not have an overwhelming pumpkin taste. I personally would not have added any more pumpkin flavor. I let the rolls rise for an hour each time and that seemed to be plenty of time to give me nice fluffy rolls. Great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 5, 2003
I give these 4 stars--an average of 3 stars for flavor and 5 stars for appearance. They definitely don't taste like pumpkin, as other reviewers noted, but they are flaky and good. And, they turn out a lovely color--light orange. Thanks Katy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 10, 2003
hi they were really good have you ever thought about adding cream cheese
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Home Town: Massillon, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 2, 2002
Very good ... however, not very pumpkiny. I agree that these are great as subtle Thanksgiving dinner companions that don't compete with the other food -- but I will try it next time increasing the pumpkin by at least 1/4-1/2 c. ... has anyone tried this and if so has it interfered with the rising or the texture?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 28, 2002
awesome and I didn't have that much time to let them rise.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 16, 2002
We loved these crescents. I used 5 Cups white and 2 Cups wheat flour. I let them rise all afternoon, so they were large.
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