Pumpkin Crescent Rolls

I got this recipe off of WebMD.com. I will be trying the even healthier version I came up with today. Here are both versions:

Pumpkin Crescent Rolls

Ingredients

    * 1-3/4  cups  all-purpose flour
    * 1  teaspoon  baking powder
    * 1/4  teaspoon  baking soda
    * 1/4  teaspoon  ground nutmeg
    * 1/8  teaspoon  salt
    * 3/4  cup  canned pumpkin        
    * 3  tablespoons  cooking oil
    * 2  tablespoons  brown sugar
    * 2  teaspoons  granulated sugar
    * 1/4  teaspoon  ground cinnamon

Directions

1. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt.

2. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball.

3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.

4. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls.

Make-Ahead Tip: Prepare, bake, and cool rolls. Freeze in a freezer container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375 degree F. oven for 3 to 5 minutes.

or:

Ingredients

	3/4 cup dry potato flakes
	1/4 tsp baking soda
	1 tsp baking powder
	1/4 tsp ground nutmeg
	1/8 teaspoon salt
	1/4 teaspoon ground cinnamon
	3 Tbsp plain fat-free yogurt
	1 Tbsp molasses
	3/4 cup canned pumpkin
	2 tablespoons unsweetened applesauce
	1/2 cup quick cooking rolled oats, ground to powder
	1/2 cup White Whole Wheat Flour

Instructions

Directions
1. In a medium mixing bowl combine flour, potato, oats baking powder, baking soda, cinnamon, nutmeg, and salt.
 

2. In a small mixing bowl combine the pumpkin, yogurt, applesauce and molasses. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball.
 

3. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly.
 

4. Bake in a 400 degree F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls.