Make mouthwatering rolls this Thanksgiving using the 2008 Old Farmer's Almanac's recipe for Fall Harvest Squash Rolls
Fall Harvest Squash Rolls
4 tablespoons dry yeast
1 cup very warm water
1-1/3 cups vegetable shortening
1 cup sugar
4 large eggs
2 cups cooked and mashed winter squash
2 cups warm milk
8 cups flour, plus extra as needed
2 teaspoons salt
Dissolve the yeast in the warm water. Let sit until foamy.
In a large mixing bowl, cream the shortening with the sugar.
Beat in the eggs.
Blend in the squash. Mix until smooth.
Add the warm milk and the yeast mixture.
Slowly add about 8 cups of the flour and the salt. Continue to mix until the dough pulls away from the side of the bowl. Add more flour as needed to make a soft dough, being careful not to add too much.
Let the dough rise until doubled in size, punch down, and let rise a second time until doubled.
Divide the dough into four equal parts, then divide each quarter into 12 pieces. Shape each piece into a ball and place them all in greased 9-inch cake pans, touching.
Let rise until doubled.
Preheat the oven to 375 degrees F.
Bake for 20 minutes or until lightly browned. Remove from the pans and let cool.
Makes 4 dozen rolls.