Squash Pull-apart Dinner Rolls

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

Directions:

In a large bowl combine milk with yeast, sugar, and salt. Let stand five minutes, then add egg and beat well to combine.

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.

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.

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.

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.

Preheat oven too 400 degrees. Bake about 20 minutes or until golden brown. Let cool, then pull apart to serve. Yields 24 dinner rolls.