Mix Together:
- 2 tbl or 2 pkg yeast
- 1/2 c warm water
Mix together and let cool if still hot:
- 1-1/3 c scalded milk
- 2 c pumpkin or squash
- 2/3 c brown sugar
- 1 tsp salt
- 2/3 melted butter
Add and beat:
- Yeast mixture
- 4 c ww flour
Add:
- 4-6 c unbleached flour
- Add as much as it takes to make a stiff dough
Knead adding flour on the board (if necessary to prevent sticking). Place dough in a large bowl to rise – covered till doubled (approximately 1 hour). Punch dough down, shape into tangerine sized rolls and place on greased cookie sheet. Cover and rise till doubled (30-45 mins). Bake at 400 for 20 minutes. Brush tops with melted butter when they come out.