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Yield
Makes 2 dozen
Leo Gong

How to Make It

Step 1

In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.

Step 2

Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).

Step 3

Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.

Step 4

Preheat oven to 400° and butter a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls; cut each ball into 6 pieces.

Step 5

Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.

Step 6

Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.

Step 7

Note: Nutritional analysis is per roll.

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