Squash Pull-apart Dinner Rolls

Total Time: 21 hrs 25 mins Preparation Time: 21 hrs Cook Time: 25 mins

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 squash puree or 3/4 cup canned pumpkin
• 5 tablespoons vegetable shortening
• 4 -5 cups all-purpose flour
• 2 tablespoons butter, melted
• 2 teaspoons poppy seeds or 2 teaspoons sesame seeds

Recipe

• 1 in a large bowl, combine 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 11/2 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).
• 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 11/2 hours.
• 4 preheat oven to 400 degrees 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.
• 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.
• 6 bake until golden brown, about 20 minutes. let cool, then pull apart to serve.