Sunday, October 28, 2012
Butternut Squash Dinner Rolls
2 tablespoons plus 1 teaspoon active dry yeast
3/4 teaspoon plus 1 cup sugar, divided
1/2 cup warm water (110-115 degree)
2 cups warm milk (110-115 degree)
1/4 cup butter, softened
2 cups mashed cooked butternut squash
2 teaspoons salt
1/4 cup wheat flour
10-11-1/2 cups all-purpose flour
Additional butter, melted
1. In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat flour and 4 cups all-purpose flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350 degrees for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.
Yield: 5 dozen.