Ingredients:
4 tsp. active dry yeast
1/4 c. warm 2% milk (110 to 115 degrees)
4 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
1 c. butter, cubed
1/2 c. shortening
1 c. (8 oz.) sour cream
4 egg yolks
2 tsp. grated lemon peel
FILLING:
3/4 c. canned pumpkin
1/3 c. sugar
1 1/2 tsp. pumpkin pie spice
Directions:
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 peel and yeast mixture; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight.
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 inch circle; cut each circle into 12 wedges.
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 baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes.
Bake at 350 degrees for 13-18 minutes or until golden brown. Remove from pans to wire racks.
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