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Winter Squash Dinner Rolls

By Edible Omaha on February 26, 2013in Recipes, Sides, Winter 2013, Winter 2013 Recipes

Winter Squash Dinner Rolls

Ingredients

• 1½ cups cubed squash
• (buttercup, butternut, acorn
• or other winter variety),
• cooked and mashed
• 2 packages active dry yeast
• ½ cup warm water (110°)
• 6 cups all-purpose flour
• ½ cup granulated white sugar
• 2 teaspoons salt
• ½ cup shortening
• 1 cup milk, scalded and cooled
• 1 egg white, optional

Instructions

1. Preheat oven to 400°.
2. Drain mashed squash and pat dry.
3. In a small bowl, dissolve yeast in warm water.
4. Combine 5 cups of flour with sugar and salt in a large bowl. Stir in yeast mixture; add shortening, squash and scalded, cooled milk. Mix well.
5. Stir in the remaining flour, ½ cup at a time, beating well after each addition.
6. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
7. Place the dough in a lightly oiled bowl and turn to coat with oil. Cover with a damp cloth and let rise at room temperature until doubled in volume, about 1 hour.
8. Divide the dough into 12 equal pieces and form into rounds.
9. Place the rounds in a lightly greased 9x13-inch baking pan.
10. Cover with a damp cloth and let rise at room temperature until doubled in volume, about 30
minutes.
11. Brush rolls with egg white, if desired. Bake at 400° for 10–15 minutes or until golden brown.
12. —From AllRecipes.com