Rice'S Mom'S Squash Rolls

  1. scald milk in a double boiler. add butter. let cool.
  2. In separate bowl dissolve 2 packets yeast in 1/2 cup luke warm water.
  3. In a large bowl, mix yeast with flour, butternut squash puree, salt, sugar, and milk-butter liquid. Knead and cover. Let rise until double in bulk (about 1 hour or more).
  4. Roll out dough, cut and arrange in buttered 10" pans.
  5. Brush with melted butter, cover with cloth. Let rise until double in bulk (about 1 hour).
  6. Bake at 400u0b0 until golden brown, about 15-20 minutes.
  7. Brush with melted butter again while hot.

milk, butter, packets active dry yeast, water, salt, sugar, pumpkin, flour

Taken from food52.com/recipes/7320-rice-s-mom-s-squash-rolls (may not work)

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