Sue B's Squash or Sweet Potato Rolls
1 cup milk
1/4 cup maple syrup
4 Tbsp sweet butter
2 tsp salt
1 cup cooked squash or sweet potato
1 1/2 Tbsp dry yeast
1/4 cup warm water
1/2 tsp sugar
2 eggs
1 tsp grated orange peel
6 1/2 cups flour
1. Scald the milk, and the maple syrup, butter, salt, squash/sweet potato and mix well. Let cool to room temperature
2. Dissolve the yeast in the warm water with the sugar, let sit until it gets bubbly
3. Add the cooled milk mixture to the yeast mixture, along with the eggs, orange peel and a couple cups of flour. Mix well.
4. Gradually beat in more of the flour until the dough is stiff enough to knead.
5. Dump the dough out of the bowl onto a floured surface and knead until smooth and elastic.
6. Put dough into buttered bowl in a warm place to rise. Let rise until doubled in size (it should be covered with a towel.)
7. Punch the dough down, knead out the air bubbles and spread out into a large square or rectangle. Let it rest for 5 or ten minutes.
8. Cut the square into strips about 4 inches wide, then working with one strip at a time, cut into small triangles. Roll the triangles into crescent-like rolls and place on buttered cookie sheets.
9. Let rise a second time (for about 1/2 hour to an hour in a warm spot).
10. Bake at 425° for about 15-20 minutes, until nice and golden. Be careful not to over-bake.
Submitted by SueB
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