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Categories:Viewed: 18 - Published at: 6 years ago
Ingredients
- 1 and 2/3 cups milk
- 2 and 2/3 tablespoons butter
- 2 packets active dry yeast
- 1/2 cup warm water
- 1 teaspoon salt
- 1/2 cup sugar
- 1/2 cup boiled and mashed butternut squash or pumpkin
- 6 cups flour, or enough for the right consistency
Method
- scald milk in a double boiler. add butter. let cool.
- In separate bowl dissolve 2 packets yeast in 1/2 cup luke warm water.
- In a large bowl, mix yeast with flour, butternut squash puree, salt, sugar, and milk-butter liquid. Knead and cover. Let rise until double in bulk (about 1 hour or more).
- Roll out dough, cut and arrange in buttered 10" pans.
- Brush with melted butter, cover with cloth. Let rise until double in bulk (about 1 hour).
- Bake at 400° until golden brown, about 15-20 minutes.
- Brush with melted butter again while hot.
