Squash Rolls
A Thanksgiving must! By way of Rice's family This has become habitual ritual for their Thanksgiving dinner.
Squash Rolls
1 ⅔ cups of milk
2 ⅔ TBSP. butter
2 yeast cakes*
½ cup warm water
1 tsp. salt
½ cup sugar
½ cup mashed winter squash
6 cups flour, or enough for right consistency
Scald milk in double boiler. Add butter. Let cool.
In separate bowl dissolve 2 yeast cakes in ½ cup luke warm water.
Mix yeast with other ingredients. Knead and cover. Let rise until double in bulk (about 1 hour or more).
Roll out dough, cut with a 3-inch biscuit cutter and arrange in buttered 10-inch 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.
*One (0.6 ounce) cube of Fresh Compressed/Cake Yeast equals 1 envelope (or packet) of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising or Bread Machine Yeast, which equals 2 1/4 teaspoons or 7 grams (11 ml).
Recipe from Kritty’s (Rice's aunt) friend Janie
2 ⅔ TBSP. butter
2 yeast cakes*
½ cup warm water
1 tsp. salt
½ cup sugar
½ cup mashed winter squash
6 cups flour, or enough for right consistency
Scald milk in double boiler. Add butter. Let cool.
In separate bowl dissolve 2 yeast cakes in ½ cup luke warm water.
Mix yeast with other ingredients. Knead and cover. Let rise until double in bulk (about 1 hour or more).
Roll out dough, cut with a 3-inch biscuit cutter and arrange in buttered 10-inch 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.
*One (0.6 ounce) cube of Fresh Compressed/Cake Yeast equals 1 envelope (or packet) of Active Dry Yeast, Instant Yeast, Rapid Rise Yeast, Fast Rising or Bread Machine Yeast, which equals 2 1/4 teaspoons or 7 grams (11 ml).
Recipe from Kritty’s (Rice's aunt) friend Janie
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