MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Winter Squash Rolls
  Categories: Polkadot, Faylen, Breads, Rolls
       Yield: 24 Rolls
  
       2 pk Active dry yeast
       1 ts Sugar
     1/4 c  Warm water
       1 c  Raisins
       1 c  Skim or lowfat milk,
            -scalded
     1/4 c  Butter (1/2 stick)
            -melted and cooled
       1 c  Pureed winter squash
     1/3 c  Light brown sugar, firmly
            -packed
       1    Egg white AND
       1    Egg, lightly beaten
       1 tb Grated lemon rind
       1    -2 tsp salt (optional.  I
            -use 1.)
     1/4 ts Cinnamon
     1/4 ts Ginger
     1/8 ts Mace
       2 c  Whole wheat flour
       4 c  All purpose flour
            -(approx.)
       1    Egg, lightly beaten, for
            -glaze
  
   In mixing bowl, dissolve yeast in water and sugar.  In a saucepan,
   scald the milk with the butter. Turn off heat and add raisins if
   desired. Let the milk mixture cool, then mix in the squash.
   
   When milk mixture is cooled to lukewarm (baby bottle temperature), mix
   into yeast with brown sugar, beaten egg white and whole egg, lemon
   rind, salt, cinnamon, ginger, and mace. Add 2 c whole wheat flour,
   then enough white flour to make a workable dough. Turn out onto a
   floured board and knead about 8 minutes, until dough is smooth and
   elastic, adding all purpose flour as needed to prevent sticking.
   Place the dough in a greased bowl, then turn to coat the top. Cover
   bowl with a wet towel and set in a warm, draft-free place to rise
   until double, about 1 1/2 hours.
   
   Punch down the dough, turn back onto the floured board, and divide in
   half. Form each half into 12 balls, and place on a 2 greased baking
   sheets. Cover with moist towels and set in a warm place to rise for 1
   hour.
   
   Preheat oven to 375 degrees. When rolls have risen to double, lightly
   brush with the beaten egg and bake for 15 minutes or until rolls are
   golden brown. Cool on sheets for 5 minutes, then remove to a rack to
   finish cooling. These rolls freeze well. Makes 24.
   
   Source: Jane Brody’s Good Food Gourmet
   
   * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN
  
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