Title: Golden Squash Rolls
Categories: Bread
Yield: 32 Rolls
| 2 | pk | Active dry yeast |
| 1 1/2 | c | Warm water (110ø-115ø) |
| 1/3 | c | Sugar |
| 2 | ts | Salt |
| 2 | | Eggs |
| 1 | c | Mashed winter squash |
| 7 | | To 7 1/2 c flour |
| 2/3 | c | Butter or margarine, melted |
| 2 | tb | Butter or margarine, softened |
In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes.
Add sugar, salt, eggs, squash and 3 1/2 c flour. Beat well. Beat in melted
butter. By hand, gradually add enough remaining flour to form a soft dough.
Turn onto a floured board. Knead until smooth and elastic, about 6 to 8
minutes. Place in a greased bowl, turning once to grease top. Cover and
refrigerate for 2 to 4 hours (may refrigerate for up to 3 days). Punch
dough down. Turn onto a floured board. Divide dough in half. Roll each half
into a 16" circle. Spread with softened butter. Cut each circle into 16
wedges. Roll up from wide end and place with pointed end down on greased
baking sheets. Cover and let rise until almost doubled, about 1 hour. Bake
ar 400øF for 15 to 20 minutes or until golden brown.