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
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|Date:||Oct 1, 1984|
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