Just in time for Turkey Day! These rolls are so pillow-y soft, you'll want to roll around in them with a nice blanket o' butta! We had a ton of squash, so my husband made a triple batch and froze two batches right after he'd formed them into rolls. Then we were able to bring them out a couple of hours before we wanted to serve them, let them defrost in a buttered pan, rise, and bake!
1 1/2 cups cooked, mashed winter squash (can boil in water, bake in oven, nuke in microwave)
1 cup warm milk
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening
Preheat oven to 400 degrees.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap sprayed with non-stick cooking spray and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a buttered 13x9 inch baking pan. Cover with plastic wrap sprayed with non-stick cooking spray and let rise until doubled in volume, about 30 minutes.
Bake at 400 degrees for 10 to 15 minutes or until golden brown.