Winter Squash Rolls

Bread, Rolls


1 1/2 cups cubed winter squash

1 cup scalded milk

2 (.25 ounce) packages active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

6 cups all-purpose flour

1/2 cup white sugar

2 teaspoons salt Great Value Salt, 26 oz

1/2 cup shortening


Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.


Per Serving: 363 calories; 9.6 g fat; 61.2 g carbohydrates; 7.9 g protein; 2 mg cholesterol; 399 mg sodium. Full nutrition