Recipe by Happy Harry #2
Haven't made these yet but plan them for 2007 Thanksgiving dinner. Came from Sunset magazine.
Top Review by DbKnadler
These were excellant! And I love that they had squash in them. You really could not tell by the flavor that there was any squash at all, however it did add some nice color. I used homemade squash puree I had in the freezer from last fall. The puree had more moisture in it than canned pumpkin would have and so I ended up adding a couple extra cups of flour to get the consistancy right. The only I might do different next time is to let them rise the 2nd time for maybe 45 mins to an hour to make them a bit lighter. Thanks for sharing a wonderful recipe Happy Harry #2.
- 1 1⁄2 cups warm milk
- 2 1⁄4 teaspoons dry yeast
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 egg, lightly beaten
- 3⁄4 cup squash puree or 3⁄4 cup canned pumpkin
- 5 tablespoons vegetable shortening
- 4 -5 cups all-purpose flour
- 2 tablespoons butter, melted
- 2 teaspoons poppy seeds or 2 teaspoons sesame seeds
Directions See How It's Made
- In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
- Add squash and shortening; mash with a fork until shortening is in small pieces. Add 11/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
- Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 11/2 hours.
- Preheat oven to 400 degrees and butter a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls; cut each ball into 6 pieces.
- Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
- Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.