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1
In a large bowl, dissolve the yeast and the teaspoon of sugar in the warm water to proof. Meanwhile, add the raisins/cranberries to the scalded milk and let the mixture cool to lukewarm.
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2
In a medium sized bowl, combine the milk with raisins with the squash, brown sugar, butter, beaten eggs, lemon rind, salt and the spices. Add the yeast mixture.
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3
Stir in the whole wheat and bread flours to form a soft dough. Either knead by hand or heavy duty stand mixer for 8 minutes. Add more flour if needed to prevent sticking.
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4
Form the dough into a ball and place the dough in an oiled bowl, turning the dough to coat with oil. Cover loosely and let the dough rise in a warm draft free place for 1.5 hours or until it has doubled in size.
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5
Deflate the dough and divide it in half. Roll each half into a log 24 inches long. Cut each log crosswise into 12 2 inch thick pieces. Form each piece into a ball and place the balls on a greased cookie sheet.
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6
Cover the rolls loosely and let the rise again for 45 minutes to an hour or until they double in size again. If you have a baking stone, put it on the top shelf close to the middle of the oven. On the shelf below it, place a cast iron skillet. Preheat oven to 450 degrees for the full 45 minutes to 1 hour the rolls are rising.
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7
When the dough is ready, brush each roll with the beaten egg then put the cookie sheet in the oven on the baking stone, pour 1 cup of water into the cast iron pan below it and quickly close the door (this creates needed steam). Immediately turn the oven down to 375 degrees. Bake for 10-15 minutes until done (rolls will sound hollow when tapped on the bottom when they are done). Turn rolls out onto a rack to cool. Serve warm or at room temperature.
