Soft and fluffy crescent rolls are packed with the amazing flavor of pumpkin and aromatic cardamom. These soft rolls make a perfect side for any occasion.
Combine the yeast with 30 ml of water and a small pinch of sugar in a mixing bowl of a stand mixer. Stir to combine and let it sit for 10 minutes until foamy. If you use instant yeast, you can skip this step and mix the yeast with other ingredients on the step below
Then add the wet ingredients into the bowl. Use the dough hook to roughly stir the mixture. Add the rest of the dry ingredients. Use the dough hook to roughly stir again to hydrate the flour so it won't fly around when you turn on the mixer
Start mixing on the lowest speed for 2-3 minutes and then increase speed to 2 and knead until the dough clears the side of the bowl and comes together into a smooth and elastic dough. There is no need to develop a thin window pane here
First proofing:
Oil the bowl and round up the dough, cover the bowl and let the dough ferment for about 45 minutes to 1 hour or until it doubles in size. This depends on the room temperature. I usually use my oven's bread proofing function to keep a steady warm temperature
Shaping:
When the dough has doubled in size, punch the dough down to deflate the air. Transfer to a lightly floured surface. Divide the dough into 2 equal pieces. Round them up into dough balls by pulling and tugging the dough
Work with one dough at a time and keep the other one covered to prevent it from drying out. Roll the dough into about 12 inches in diameter. Gently spread the softened butter on the surface of the dough. Make sure the butter is really soft
Cut into 8 wedges. Make a short slit on the wide end using a pizza cutter or bench knife, Start rolling it up into a crescent shape. Place this on top of a baking sheet, tip-side down, lined with parchment paper, about 2 inches apart. Repeat with the rest of the dough and butter
2nd fermentation:
Keep the dough covered and let them ferment for the second time until they are puffy again and almost doubled in size. This may take 30 minutes to 1 hour or longer depending on the temperature
Baking:
10 minutes before the end of 2nd fermentation, preheat the oven to 400 F (200C)
Place the baking sheet in the middle of the oven and bake for about 12-14 minutes or until golden brown
When they are out of the oven, brush with some butter immediately