Delicious yeast rolls, made smoother by the squash. A family favorite.
2 packages active dry yeast,
½ cup lukewarm water (110° to 115°)
½ cup puréed fresh Butternut squash (another variety winter squash may be substituted).
½ cup softened butter, plus 2 tablespoons melted
1 cup lukewarm milk (110° to 115°)
1 teaspoon salt
½ cup sugar
5 to 6 cups flour
No nutrition information available
Steam the squash and puree in your Cuisinart food processor. Let cool to warm.
Pour the lukewarm water into a small warm bowl. Add the yeast and a pinch of sugar. Let it rest for a few minutes, then mix well. Set in a warm, draft-free place for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
Combine 5 cups of flour, the remaining sugar and salt, sift together into a large mixing bowl. Make a well in the center and pour in the yeast mixture, the squash puree, the milk and ½ cup of softened butter. Gradually beat the dry ingredients into the liquid ones. Continue to beat until the dough is smooth and can be gathered into a compact ball.
Place the ball on a lightly-floured surface and knead, incorporating up to 1 cup more flour until the dough is no longer moist and sticky. Then continue to knead for about 10 minutes, or until the dough is smooth, shiny and elastic.
With a pastry brush, spread 2 teaspoons of the softened butter evenly over the inside of a large bowl. Set the dough in the bowl and turning about to butter the entire surface of the dough. Drape the bowl with a kitchen towel and put it in the draft-free place for about 1 hour to allow the dough to double in volume.
Brush the remaining softened butter over the bottom and sides of two 9-inch cake pans. Punch the dough down with a single blow of your fist and, on a lightly floured surface, roll it out into a rough rectangle about 1 inch thick. With a cookie cutter, cut the dough into 2½" rounds. Fold in half and pinch small edges underneath. Arrange about ½-inch apart in the buttered cake pans and brush the tops with the melted butter. Set the rolls in the draft-free place to rise for about 15 minutes.
Meanwhile preheat the oven to 450°. Bake the rolls in the middle of the oven for 12 to 15 minutes, or until golden brown. Serve the rolls hot. Makes about two dozen