Yeah...I know..they're 3 pts each but look at them! I'm making these for Thanksgiving! Colette

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From Light & Tasty



INGREDIENTS


* 2 teaspoons active dry yeast
* 1-1/2 cups warm water (110° to 115°)
* 1-1/4 cups canned pumpkin
* 1/2 cup butter, softened
* 1/3 cup sugar
* 2 eggs
* 2 teaspoons salt
* 2-1/2 cups whole wheat flour
* 4-1/2 to 5 cups all-purpose flour


SERVINGS 36
CATEGORY Low Fat
METHOD Baked
PREP 30 min.
COOK 15 min.
TOTAL 45 min.


DIRECTIONS



In a large mixing bowl, dissolve yeast in warm water. Add the pumpkin, butter, sugar, eggs, salt and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into three portions. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.
Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-15 minutes. Remove to wire racks. Yield: 3 dozen.




NUTRITIONAL INFO



Nutritional Analysis: One roll equals 134 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 161 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.