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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 12 |
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Even people who don't like squash end up loving these rolls. Every time I make these, people beg me for the recipe. You can also use butternut squash instead of winter squash. They turn out moist and perfect either way! Ingredients:
1 1/2 cups cubed winter squash (frozen works well, also) |
1 cup scalded milk |
2 (1/4 ounce) packages active dry yeast |
1/2 cup warm water (110 degrees) |
6 cups all-purpose flour |
1/2 cup white sugar |
2 teaspoons salt |
1/2 cup shortening |
Directions:
1. Cook squash until tender.
2. Drain, cool and mash.
3. In a small bowl, dissolve yeast in warm water.
4. In a large bowl, combine 5 cups flour, sugar and salt.
5. Stir in yeast mixture, shortening, squash and milk.
6. Mix well.
7. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition.
8. When dough has pulled together, turn it out on a lightly floured surface and knead until smooth and supple, about 8 minutes.
9. Lightly grease a large bowl and place the dough in the bowl, turning to coat.
10. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
11. Divide dough into 12 equal pieces and form into rounds.
12. Place the rounds in a greased 13x9 inch baking pan.
13. Cover with a damp cloth and let rise again until doubled in volume, about 30 minutes.
14. Bake at 400 degrees for about 12-15 minutes or until golden brown.
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