These soft, yeasty, doughy rolls are irresistible. Even better, the recipe is very forgiving. You can even use frozen squash or baby food squash puree. And you can make the dough the day before, and let it rise in the refrigerator overnight.
- 4 1⁄2-4 3⁄4 cups all-purpose flour
- 1 (1/4 ounce) packet dry yeast
- 1 1⁄2 cups milk
- 2 tablespoons vegetable oil or 2 tablespoons butter or 2 tablespoons shortening
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 egg
- 1⁄2 cup cooked winter squash (such as hubbard, butternut, acorn or delicato)
- 3 tablespoons melted butter
- In large bowl, combine 2 c flour and yeast. In a saucepan, heat milk, shortening, sugar and salt until warm, and stir until butter or shortening melts.Add to dry mixture in mixing bowl. Add egg and squash. Beat at low speed 30 seconds, then at high speed 3 minutes. Stir in enough flour to make a soft dough.
- Turn out onto lightly floured board. Knead until smooth and elastic. Place in oiled bowl and let rise until doubled - 1 1/4 hours (or overnight in refrigerator). Punch down and let rest 10 minutes. Roll out and shape into rolls or cut with biscuit cutter. Let rise again and bake at 400 degrees for 10 to 12 minutes until brown. Remove and brush rolls with melted butter.