MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Butternut Squash Rolls
Categories: Breads, Squash, Dairy
Yield: 24 Servings
1/4 oz Env active dry yeast
1 c Warm milk (115°F/46°C)
1/4 c Warm water (115°F/46°C)
3 tb Butter; softened
2 ts Salt
1/2 c Sugar
1 c Butternut squash;
- cooked, mashed
5 c A-P flour; up to 5-1/2 c,
- divided
In a large bowl, dissolve yeast in milk and water. Add the butter,
salt, sugar, squash, and 3 cups flour; beat until smooth. Add
enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6 to
8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Form into rolls; place in 2 greased 10" cast-iron
skillets or 9" round baking pans. Cover and let rise until doubled,
about 30 minutes.
Bake @ 375°F/190°C for 20 to 25 minutes or until golden brown.
Recipe by Bernice Morris, Marshfield, Missouri
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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