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Butternut Squash Dinner Roles
Nb persons: 30
| 2 T | plus 1 teaspoon active dry yeast |
| 3/4 t | plus 1 cup sugar, divided |
| 1/2 c | warm water,,, (110° to 115°) |
| 2 c | warm milk,,, (110° to 115°) |
| 1/4 c | butter, softened |
| 2 c | mashed cooked butternut squash |
| 2 t | salt |
| 1/4 c | toasted wheat germ |
| 10 | to 11-1/2 cups all-purpose flour |
| Additional butter | |
In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into thirds; divide each portion into equal (10) pieces. Shape into balls.
Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks. Yield: 2.5 dozen.
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