Winter Squash Rolls

Winter Squash Rolls

Prep: 30 minutes 

Cook: 45 minutes
Total Time: 3 hours

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)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening

Preheat oven to 400 degrees F.

In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

Scald the milk (heat it to a temperature of 180-190°F): Pour the milk into a heavy-bottomed saucepan to prevent scorching. Heat the milk over medium-low to medium heat, stirring frequently using a whisk or spoon to ensure even heating and prevent a protein "skin" or film from forming on the surface or bottom of the pan. Monitor the milk closely. When the milk starts bubbling, remove from heat. Let it cool to 110 degrees before using! (It can kill the yeast if it's too hot!) 

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.