(Squash)
Ingredients: Makes 2 dozen
1 1/2 cups warm milk
2 1/4 teaspoons dry yeast
2 tablespoons sugar
2 tsp salt
1 egg, lightly beaten
3/4 cup puréed squash or canned pumpkin
¼ cup vegetable shortening or butter
4 to 5 cups all-purpose flour
2 tablespoons butter, melted, plus more for pan
2 teaspoons poppy or sesame seeds
Doubled: Makes 4 dozen
3 cups warm milk
5 tsp. dry yeast
4 Tbsp sugar
4 tsp salt
2 eggs, lightly beaten
1 ½ cups canned pumpkin
½ cup veg. shortening or butter
8-10 cups all-purpose flour
4 Tbsp melted butter
Poppy seeds or sesame seeds
Instructions:
In a large bowl, combine warm milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
2. Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 cups (3C) flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
3. Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; flip over to grease all side of dough then cover with a tea towel. Let rise in a warm place until doubled in size, 1 to 1 ½ hours.
4. Grease a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls (8); cut each ball into 6 pieces.
5. Roll each piece into a sphere and arrange on baking sheet so they barely touch.
6. Brush balls with melted butter and sprinkle with poppy seeds or sesame seeds; cover with plastic wrap and let rise 30 minutes. Preheat oven to 375°.
7. Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.
