2 pkg fast-rising or regular dry yeast (4 1/2 tsp)
1 cup firmly packed light brown sugar
1 tsp ground ginger
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 pkg (12 oz) frozen cooked winter squash, thawed
1 cup milk
1/2 cup (1 stick) butter or margarine
1/4 cup water
Instructions
In a large bowl, combine 2 cups of flour, the
yeast,brown sugar,ginger,salt,nutmeg,and
cinnamon,mix well. In 2 quart saucepan, combine
squash,milk,butter and water. Heat until Hot (120-
130 degrees)
With mixture at low speed, add hot squash mixture to
flour mixture,beat until smooth,about 2 mins. With
wooden spoon or hands gradually add enough of
remaining flour to make a stiff, not sticky, dough.
On lightly floured surface, knead dough until
smooth and elastic (about 5 mins). Place in
lightly greased large bowl, turn dough over to
bring up greased side. Cover with towel, let rise
in warm place (85 degrees) free from drafts, until
double in bulk. 45-60 minutes.
Lightly grease two large baking sheets. On
lightly floured surface roll dough 1 inch thick.
With floured 2 1/2 inch round cutter, cut out
about 20 rolls,reroll leftover dough and cut out
more rolls. Place rolls 1 inch apart on prepared
baking sheets. Cover with towel, let rise 30 to
45 minutes or until rolls are double in bulk.
Meanwhile preheat oven to 350 degrees. Bake 20
minutes or until golden brown.
Serving
Suggestions
Great with Turkey or Ham
Originally Submitted
11/19/2012
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