1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
1 c. canned pumpkin
1/2 c. shortening
1/3 c. sugar
1 egg
1 1/2 tsp. salt
5 to 6 c. all purpose flour
butter, softened

Dissolve yeast in warm water in large bowl. Stir in pumpkin, shortening, sugar, egg, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched).

Punch down dough; divide into 3 equal parts. Roll each part into 12 inch circle on floured surface. Spread with butter; cut into 12 wedges. Roll up tightly, beginning at rounded edges. Place rolls with points underneath on greased cookie sheet; curve slightly. Let rise until double, 30 to 45 minutes. Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes. 3 dozen rolls.

Sweet Potato Crescents: substitute 1 cup lukewarm mashed sweet potatoes for the canned pumpkin.