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Golden squash rolls.

Golden Squash Rolls

Squash makes these rolls moist.

About 1 pound banana squash

1 package active dry yeast

1/4 cup warm water (about 110|)

1 cup warm milk (110|)

2 tablespoons melted butter or margarine

1/2 cup sugar

1 teaspoon salt

6 1/4 to 6 3/4 cups all-purpose flour

Cut squash into 2-inch squares; peel. Steam on a rack over boiling water in a covered pan until tender, 15 to 20 minutes. Mash and measure 1 cup; cool.

In a bowl, soften yeast in warm water. Add milk, butter, sugar, salt, and 1 cup flour. With a dough hook or spoon, beat until smooth. Beat in squash and 5 to 5 1/2 cups flour to make a soft dough. Scrape dough onto a floured board and knead until smooth; add flour if dough sticks. Turn over in a greased bowl, cover, and set in a warm place until doubled, about 1 hour.

Divide dough into 14 equal pieces and shape into balls. Place about 1/2 inch apart in 2 greased 9-inch round pans. Cover and let rise in a warm place until almost doubled, 30 to 40 minutes. Bake in a 400| oven until golden, 20 to 25 minutes. Serve hot. Makes 14.

Photo: Banana squash adds warm rich color and moistness to these slightly sweet rolls
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Oct 1, 1984
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