SQUASH DINNER ROLLS

2 cups milk, scalded
1/2 cup shortening
2 packages yeast
1/3 cup lukewarm water
1/2 cup sugar
1 cup mashed cooked winter squash (butternut, acorn, etc.)
1 teaspoon salt
1 egg, beaten
8 cups flour

In a large mixing bowl, combine scalded milk and shortening. Set aside to cool.

Dissolve yeast in the 1/3 cup water. Add dissolved yeast to milk mixture. (Be sure milk is no more than lukewarm.) Stir in sugar, squash, salt and egg till well mixed.

Stir in flour a cup at a time, beating after each addition, until you have a soft dough. Place dough in a bowl, cover, let rise to double in bulk in a warm place. (Approximately one hour rising time.)

Punch down and let rise to double again.

Divide dough into fourths and roll out, one piece at a time on floured dough board on hard surface to 1/2 inch thickness. Cut circles, place on lightly greased baking sheets, and let rise to double.

Preheat oven to 350 degrees F.

Bake rolls in preheated oven 25-30 minutes or until golden brown.

Makes 4 dozen
Source: Old Fashioned Zucchini and Squash Recipes, Bear Wallow Books, 1989