Winter Squash Rolls

Recipe View Prepare the Squash: Preheat oven to 400 degrees F (200 degrees C). Toss squash cubes with a drizzle of olive oil and a pinch of salt. Roast until tender, about 20-25 minutes. Drain; cool slightly, then mash until smooth. (Alternatively, boil as per the original recipe, about 15 minutes.)

Recipe View Activate the Yeast: In a small bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy. This ensures the yeast is alive and active.

Recipe View Combine Wet and Dry Ingredients: In a large bowl, whisk together 5 cups of flour, sugar, and salt. Add the yeast mixture, shortening, mashed squash, and scalded milk. Mix well with a wooden spoon or dough hook until a shaggy dough forms.

Recipe View Knead the Dough: Gradually add the remaining flour (up to 1 cup), 1/2 cup at a time, beating well after each addition, until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Recipe View First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 1-1.5 hours.

Recipe View Shape the Rolls: Divide the dough into twelve equal pieces. Form each piece into a smooth round. Place the rounds in a lightly greased 13x9-inch baking pan.

Recipe View Second Rise: Cover the pan with a damp cloth and let rise until doubled in volume, about 30-45 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

Recipe View Bake: Bake the rolls in the preheated oven for 18-22 minutes, or until golden brown. Let cool slightly before serving.