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Name: Winter Squash Rolls
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 24
Cuisine: not set
Ingredients: 3 cups cubed winter squash; 2 cup scalded milk; 4 (.25 oz) packages Yeast active dry yeast; 1 cup warm water; 12 cups All purpose flour; 1 cup white sugar; 1 tablespoon salt; 1 teaspoon salt; 1 cup Shortening

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INGREDIENTS

3 cups cubed winter squash
2 cup scalded milk
4 (.25 oz) packages Yeast active dry yeast
1 cup warm water
12 cups All purpose flour
1 cup white sugar
1 tablespoon salt
1 teaspoon salt
1 cup Shortening

INSTRUCTIONS

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

2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 10 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.

3. 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.

4. Bake at 400 degrees for 10-15 minutes or until golden brown.

NOTES

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Winter Squash Rolls

3 cups cubed winter squash
2 cup scalded milk
4 (.25 oz) packages Yeast active dry yeast
1 cup warm water
12 cups All purpose flour
1 cup white sugar
1 tablespoon salt
1 teaspoon salt
1 cup Shortening

1. Preheat oven to 400 degrees.  In a small saucepan, cover squash cubes with water.  Bring to a boil and cook until tender, about 15 minutes.  Drain, cool and mash.
2. In a small bowl, dissolve yeast in warm water.  In a large bowl, combine 10 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.
3. 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.
4. Bake at 400 degrees for 10-15 minutes or until golden brown.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 24 Servings

Calories: 299
Calories from Fat: 57 (19%)

Amt Per Serving		% DV

	Total Fat 6.3g	8 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 0.9g
Cholesterol 3.2mg		1 %
Sodium 1.6mg		0 %
Potassium 66.7mg		2 %
Total Carbohydrate 53g		16 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 51.3g
Protein 6.4g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 299

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