Squash Pull-Apart Dinner Rolls
Leo Gong
Soft, cheerfully orange, and slightly sweet. Prep and Cook Time: 3 hours.
How to Make It
Step 1
1
In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
Step 2
2
Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 cups 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).
Step 3
3
Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Step 4
4
Preheat oven to 400° and butter 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; cut each ball into 6 pieces.
Step 5
5
Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
Step 6
6
Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.
Step 7
7
Note: Nutritional analysis is per roll.
Ingredients
1 1/2 cups warm milk
2 1/4 teaspoons dry yeast
2 tablespoons sugar
1 tablespoon salt
1 egg, lightly beaten
3/4 cup puréed squash or canned pumpkin
5 tablespoons vegetable shortening
4 to 5 cups all-purpose flour
2 tablespoons butter, melted, plus more for pan
2 teaspoons poppy or sesame seeds
Directions
Step 1
1
In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
Step 2
2
Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 cups 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).
Step 3
3
Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Step 4
4
Preheat oven to 400° and butter 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; cut each ball into 6 pieces.
Step 5
5
Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
Step 6
6
Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.
Step 7
7
Note: Nutritional analysis is per roll.
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