Winter Squash Rolls
1 ½ cups cubed winter squash (acorn, butternut, etc. any squash)
1 cup scalded milk
2 (.25 oz) package active dry yeast
½ cup warm water
6 cups all-purpose flour
½ cup white sugar
2 tsp. salt
½ cup shortening
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.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar, and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in a bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until double in volume, about 1 hour.
Divide the dough into 12 equal pieces and form into rounds. Place rounds in a lightly greased 13×9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 400 for 10-15 minutes, until golden brown.