You can make these with squash puree (cook a squash) or with pumpkin … canned. That’s what I did today and my family is kissing my feet. Okay, not quite, but almost! I’ve had to hide some for Thanksgiving!
3/4 cup squash puree or canned pumpkin (if you double the recipe it’s nearly a full can of pumpkin pie filling)
1 cup milk – microwave it for 1-2 minutes
1/2 cup warm water
1/2 cup whole wheat flour
1 stick margarine/butter softened
2 tsp. salt
5 tsp. yeast
1/2 cup sugar
2 heaping T. flaxseed
Up to 4-6 cups flour (white or wheat) – don’t add until you read below…
Mix all together. Add just enough white/wheat flour until dough just doesn’t stick to sides of bowl yet isn’t too sticky.
Raise ONE hour in an oiled bowl.
Form into rolls – let rise for 1/2 hour
Bake in 400-450 degree oven (425 worked for me) for total of 10-12 minutes. Turn halfway at the 5-6 minute mark.
Cool on wire rack.
Hide until Thanksgiving. 🙂 Gobble gobble … enjoy!
YUM! I can’t wait to try these — even though anything with yeast makes me nervous. : )