Winter Squash Rolls
6 1/2 Cups Flour
2 Packages of Yeast, or 4 1/2 teaspoons
1 Cup Brown Sugar
1 Teaspoon Ginger
1 Teaspoon Salt
1 Teaspoon Nutmeg
1/4 Teaspoon Cinnamon
12 oz Winter Squash, cooked
1 Cup Milk
1/2 Cup Butter
1/4 Cup Water
Preheat oven to 350 F. Lightly grease baking sheets.
Combine 2 cups of the flour, yeast, sugar, salt and spices. Mix Well.
In small quart pan, combine squash, milk, butter, and water. Heat until hot.
With mixer on low speed, add hot squash mixture to flour mix. Beat until smooth, about 2 minutes.
Gradually add remaining flour, 1 cup at a time until it makes a hot sticky dough.
Turn dough out onto floured surface and knead until smooth and elastic. Place in grease bowl, cover and let rise until doubles. About 45-60 minutes.
Separate risen double into 2 sections, and turn first section out onto floured surface. Roll dough to 1 inch thick, and cut with 2 1/2 inch round cutter, I use the top of a drinking glass. Place 1 inch apart on baking sheet, cover and let raise a second time for 30 minutes. I place remaining dough back in greased bowl to rest and raise until I am ready to cut more. Re-roll and cut until you have no dough remaining.
Bake for 19-20 minutes or until golden brown.
