Winter Squash Rolls Recipe

Preheat oven to 400 degrees F (200 degrees C). In a small saucepan cover squash cubes with water. Bring to a boil and cook until tender about 15 minutes. Drain cool and mash.

In a small bowl dissolve yeast in warm water. In a large bowl combine 5 cups flour sugar and salt. Stir in the yeast mixture shortening squash and milk. Mix well. Stir in the remaining flour 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and supple about 8 minutes. Lightly oil a large bowl place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.

Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume about 30 minutes.

Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.