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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 24 |
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A pretty golden color makes these great to serve alongside a hearty fall dinner. This recipe is a wonderful way to use up your remaining garden squash. Ingredients:
4-1/2 to 5 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
1 cup mashed cooked acorn or butternut squash |
1 cup milk |
1/2 cup water |
2 tablespoons butter |
Directions:
1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the squash, milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. 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 in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
4. Bake at 400° for 15-18 minutes or until golden. Remove from pans to wire racks to cool. Yield: 2 dozen.
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