Sunday, November 18, 2007

Squash Pull-apart Dinner Rolls ..... This is a great dinner roll recipe to compliment that Holiday meal

Squash Pull-Apart Dinner Rolls
Nothing fills the house with an aroma more pleasing than a yeast bread baking. This dinner roll is soft, slightly sweet, and such a beautiful golden color.
Ingredients:
1 1/2 cups warm milk
2 1/4 teaspoon dry yeast
2 Tablespoons sugar
1 Tablespoon salt
1 egg slightly beaten
3/4 cup pureed squash or pumpkin
5 Tablespoons vegetable shortening
4 to 5 cups all-purpose flour
2 Tablespoons butter, plus more for the pan
2 teaspoons poppy or sesame seeds
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Directions:
In a large bowl combine milk with yeast, sugar, and salt. Let stand five minutes, then add egg and beat well to combine.
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Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl.
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Transfer to a lightly floured surface and knead for two minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, one to one and one-half hours.
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Punch dough down, turn out onto a lightly floured work surface and knead until dough is smooth and supple, about seven minutes. Cut dough into four balls; cut each ball into 6 pieces.
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Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise for 30 minutes.
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Preheat oven too 400 degrees. Bake about 20 minutes or until golden brown. Let cool, then pull apart to serve. Yields 24 dinner rolls.

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