Winter Squash Rolls
- 1 1/2 C. cubed winter squash
- 1 C. scalded milk
- 2 1/4 oz. pkg. active dry yeast
- 1/2 C. warm water (110 degrees)
- 6 C. all-purpose flour
- 1/2 C. white sugar
- 2 tsp. salt
- 1/2 C. shortening
Preheat oven to 400 degrees. In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 C. flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk.
Mix well. Stir in the remaining flour, 1/2 C. at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 400 degrees for 10-15 minutes or until golden brown.
Yield: 12 rolls