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(About 15 rolls)
Combine 2/3 cup scalded milk, 1 cup cooked and pureed Turban squash,
1/3 cup brown sugar, ½ teaspoon salt and 1/3 cup melted butter.
Cool mixture to lukewarm, add 1 tablespoon of yeast proofed in ¼
cup warm water. Gradually add 4 - 5 cups of unbleached white flour
until the dough is stiff enough to knead. After kneading coat the
dough with butter, cover and allow dough to rise until double (appx.
1 hour). Punch down. Shape into tangerine sized rolls and place
on a buttered baking sheet. Cover and allow to rise to double, about
40 minutes. Bake at 400 for 20 minutes. Remove and brush tops with
melted butter.
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