WINTER SQUASH ROLLS

2 pkg active dry yeast
1 tsp sugar
1/4 cup warm water
1 cup raisins
1 cup skim or lowfat milk, scalded
1/4 cup butter (1/2 stick), melted and cooled
1 cup pureed winter squash
1/3 cup light brown sugar, firmly packed
1 whole egg and 1 egg white, lightly beaten
1 tbsp grated lemon rind
1 to 2 tsp salt (optional)
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground mace
2 cups whole wheat flour
4 cups all purpose flour (as needed)
1 egg, lightly beaten (for glaze)

In mixing bowl, dissolve yeast in water and sugar.

In a saucepan, scald the milk with the butter. Turn off heat and add raisins if desired. Let the milk mixture cool.

When milk mixture is cooled to lukewarm (baby bottle temperature), mix in the squash. Mix into yeast mixture along with brown sugar, beaten egg white and whole egg, lemon rind, salt, cinnamon, ginger, and mace.

Add 2 cups whole wheat flour, then enough white flour to make a workable dough. Turn out onto a floured board and knead about 8 minutes, until dough is smooth and elastic, adding all purpose flour as needed to prevent sticking. Place the dough in a greased bowl, then turn to coat the top. Cover bowl with a wet towel and set in a warm, draft-free place to rise until double, about 1 1/2 hours.

Punch down the dough, turn back onto the floured board, and divide in half. Form each half into 12 balls, and place on a 2 greased baking sheets. Cover with moist towels and set in a warm place to rise until double, about 1 hour.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F.

When rolls have risen to double, lightly brush with the beaten egg.

Bake for 15 minutes or until rolls are golden brown. Cool on sheets for 5 minutes, then remove to a rack to finish cooling.

These rolls freeze well.

Makes 24 rolls
Adapted from source: Jane Brody's Good Food Gourmet by Jane Brody