INGREDIENTS
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1 1/2 cups warm milk
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2 1/4 teaspoons dry yeast
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2 tablespoons sugar
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1 tablespoon salt
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1 egg, lightly beaten
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3/4 cup puréed squash or canned pumpkin
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5 tablespoons vegetable shortening
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4 to 5 cups all-purpose flour
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2 tablespoons butter, melted, plus more for pan
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2 teaspoons poppy or sesame seeds