Winter Squash Rolls

1. 1

   Cook squash until tender.

2. 2

   Drain, cool and mash.

3. 3

   In a small bowl, dissolve yeast in warm water.

4. 4

   In a large bowl, combine 5 cups flour, sugar and salt.

5. 5

   Stir in yeast mixture, shortening, squash and milk.

6. 6

   Mix well.

7. 7

   Stir in remaining flour, 1/2 cup at a time, mixing well after each addition.

8. 8

   When dough has pulled together, turn it out on a lightly floured surface and knead until smooth and supple, about 8 minutes.

9. 9

   Lightly grease a large bowl and place the dough in the bowl, turning to coat.

10. 10

    Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

11. 11

    Divide dough into 12 equal pieces and form into rounds.

12. 12

    Place the rounds in a greased 13x9 inch baking pan.

13. 13

    Cover with a damp cloth and let rise again until doubled in volume, about 30 minutes.

14. 14

    Bake at 400 degrees for about 12-15 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.