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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 18 |
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I fiigure it makes a serving of two a piece but SOME people have been known to eat four or more! The sugar amount can be adjusted to 1/2 cup if you want to eat these for dinner time, but for a breakfast roll use the full cup; it is delicious. Read more . A little honey cinnamon butter and you have reached nirvana. Ingredients:
1 envelope of active dry yeast |
2 cups cooked mashed winter squash (butternut, hubbard) |
1 cup sugar |
1 tbsp of salt |
8 tbsp of butter |
6 /12 to 7 1/2 cups of all purpose flour |
Directions:
1. Dissolve the yeast in one cup of lukewarm water.
2. Stir in the squash, sugar, salt and butter.
3. Add flour one cup at a time, mixing well after each addition.
4. Place the dough in a well greased bowl and turn over to grease the dough on all sides, cover with a towel and set aside to rise and double in bulk.
5. Punch down the dough (my favorite part) and form into little balls and place on a baking sheet.
6. Let rise again until doubled in bulk.
7. Preheat oven to 350 degrees.
8. Bake until browned and hollow sounding when tapped, about 30 minutes.
9. Remove from pan and let cool on a rack.
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