Pumpkin-Filled Crescent Rolls

• 4 teaspoons active dry yeast
• 1/4 cup warm 2% milk (110u0b0 to 115u0b0)
• 4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup butter, cubed
• 1/2 cup shortening
• 1 cup sour cream
• 4 large egg yolks, room temperature
• 2 teaspoons grated lemon zest
• 3/4 cup canned pumpkin
• 1/3 cup sugar
• 1-1/2 teaspoons pumpkin pie spice

1. In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon zest and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
3. Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12-in. circle; cut each circle into 12 wedges.
4. Combine filling ingredients; spread a rounded teaspoonful of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased
5. . Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes.
6. Preheat oven to 350u0b0. Bake crescents until golden brown, 13-18 minutes. Remove from pans to wire racks.

active dry yeast, milk, allpurpose, sugar, salt, butter, shortening, sour cream, egg yolks, lemon zest, pumpkin, sugar, pumpkin pie spice

Taken from www.tasteofhome.com/recipes/pumpkin-filled-crescent-rolls/ (may not work)