Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Soft, cheerfully orange, and slightly sweet. Prep and Cook Time: 3 hours.

Angela Baker, Bremerton, WA
This Story Originally Appeared On sunset.com

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Credit: Leo Gong

Recipe Summary test

Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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).

  • 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.

  • 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.

  • 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.

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

  • Note: Nutritional analysis is per roll.

Nutrition Facts

137 calories; calories from fat 30%; protein 3.4g; fat 4.5g; saturated fat 1.7g; carbohydrates 20g; fiber 0.9g; sodium 312mg; cholesterol 14mg.
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