Autumn Squash Rolls

• 2 packages (2 scant tablespoons) active dry yeast
• 1 teaspoon sugar
• 1/4 cup water
• 1 cup raisins or dried cranberries
• 1 cup whole milk scalded
• 1 cup pureed winter squash
• 1/3 cup brown sugar, firmly packed
• 1/4 cup unsalted butter
• 2 eggs, beaten
• 1 tablespoon grated lemon rind
• 2 teaspoons salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon mace
• 3 cups white whole wheat flour
• 3 cups bread flour
• 1 egg lightly beaten for glazing

1. In a large bowl, dissolve the yeast and the teaspoon of sugar in the warm water to proof. Meanwhile, add the raisins/cranberries to the scalded milk and let the mixture cool to lukewarm.
2. In a medium sized bowl, combine the milk with raisins with the squash, brown sugar, butter, beaten eggs, lemon rind, salt and the spices. Add the yeast mixture.
3. Stir in the whole wheat and bread flours to form a soft dough. Either knead by hand or heavy duty stand mixer for 8 minutes. Add more flour if needed to prevent sticking.
4. Form the dough into a ball and place the dough in an oiled bowl, turning the dough to coat with oil. Cover loosely and let the dough rise in a warm draft free place for 1.5 hours or until it has doubled in size.
5. Deflate the dough and divide it in half. Roll each half into a log 24 inches long. Cut each log crosswise into 12 2 inch thick pieces. Form each piece into a ball and place the balls on a greased cookie sheet.
6. Cover the rolls loosely and let the rise again for 45 minutes to an hour or until they double in size again. If you have a baking stone, put it on the top shelf close to the middle of the oven. On the shelf below it, place a cast iron skillet. Preheat oven to 450 degrees for the full 45 minutes to 1 hour the rolls are rising.
7. When the dough is ready, brush each roll with the beaten egg then put the cookie sheet in the oven on the baking stone, pour 1 cup of water into the cast iron pan below it and quickly close the door (this creates needed steam). Immediately turn the oven down to 375 degrees. Bake for 10-15 minutes until done (rolls will sound hollow when tapped on the bottom when they are done). Turn rolls out onto a rack to cool. Serve warm or at room temperature.

active dry yeast, sugar, water, raisins, milk, winter, brown sugar, unsalted butter, eggs, lemon rind, salt, cinnamon, ground ginger, mace, whole wheat flour, bread flour, egg

Taken from www.epicurious.com/recipes/member/views/autumn-squash-rolls-50007820 (may not work)