Featured Pinch Tips Video
- 1/2 c
- canned squash or pumpkin
- 1/4 c
- 1/2 tsp
- egg beaten
- 1 pkg
- yeast dissolved in 1/2 cup water
- 1/2 stick
- 21/2 to 3 c
- 1/2 c
1Scald the milk (heat until bubbles form on the top - do not boil)
2Dissolve 1 package of yeast in 1/2 cup of warm (not hot) water
3In a bowl, mix 1/2 cup squash or pumpkin, 1/4 cup sugar, 1/2 teaspoon salt, and 1/4 cup of butter.
4Add Scalded milk and mix
5When mixture is lukewarm, add the beaten egg and dissolved yeast.
6Slowly mix the flour into the mixture, until you have the righ consistency. Not too wet nor too dry.....if that helps.
7Cover the bowl with a dish towel and put in draft free place to rise. Dough will double in size when risen. This takes around an hour...more or less.
8Punch dough down and roll out into a circle on a pastry sheet or counter top that has been sprinkled with flour to eliminate sticking.
9Cut into triangles with a pizza cutter if you have one. Otherwise use a knife.
10Roll the triangles into rolls, place on a baking sheet, cover with a dish towel and let rise again. This will probably take 30 minutes.
11Bake at 400 degrees for 10-15 minutes until rolls are lightly brown on the top. Serve and enjoy!