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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 16 |
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Squash is the 'secret ingredient' in these lovely golden rolls, confides Carole Burke of Waucoma, Iowa. They have a light delicate flavor and a tangy glaze. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/4 cups warm water (110° to 115°), divided |
5 tablespoons butter, softened, divided |
1 cup mashed cooked acorn squash |
1 egg |
3 tablespoons sugar |
1/4 teaspoon salt |
5 cups king arthur unbleached all-purpose flour |
glaze: |
1 cup confectioners' sugar |
3 tablespoons tangerine or orange juice |
1 tablespoon butter, softened |
1 teaspoon grated tangerine or orange peel |
Directions:
1. In a large bowl, dissolve yeast in 1/2 cup warm water. Melt 3 tablespoons butter. Add melted butter, squash, egg, sugar, salt, remaining water and 3 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a 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 until doubled, about 1 hour.
3. Punch dough down; turn onto a floured surface. Roll into a 17-in. circle; spread with remaining butter. Cut into 16 wedges. Roll up from wide end and place, pointed end down, 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 20 minutes.
4. Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls. Yield: 16 rolls.
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