– Bake any winter squash or veggie (acorn, spaghetti, butternut, pumpkin or sweet potato). I put my squash and pumpkin in the oven cut in half, face down, at 450 degree for 40 minutes (if very large, go for 60 minutes). You will know if it is ready when you can easily poke a fork through the skin. I peel and steam the slices of sweet potato.
– Mash with a fork to smooth consistency.
– In a small bowl mix yeast and warm water together
– In large KitchenAid bowl mix dry ingredients: 5 cups flour, sugar, and salt together.
– Then add wet ingredients: yeast/water mix, squash, milk, and butter.
– After well mixed (about 2 minuteslowly add the last cup of flour and kneed on a slow setting until well blended and supple.
– Lightly grease a large bowl with coconut oil and put all of the dough in, turning it to coat with the oil.
– Put damp cloth over dough bowl and let rise for about an hour (dough should double in size).
– To make things easier, pour a few drops of coconut oil into the bread machine and turn the dough around a bit in there. Unplug the bread machine and let it rise in there.
– Prepare baking pans (I use cookie sheets and molds).
– Split dough into about 24 rolls (depending what size you wanonto cookie sheets. They turn out huge. I like to make them smaller for the kids, so I end up with at least 30 rolls. In this demonstration, I halved the recipe, so I ended up with 15 rolls. Some went into my fall silicone mold and the rest were round like regular rolls.
– Put damp cloth over rolls and let rise again for 30-45 minutes
– Preheat oven to 350F
– Bake rolls for 10-15 minutes (depending on size rolluntil golden brown on the outside.
– Cool for about 5 minutes before serving. Use butter and raw organic honey on them if you’d like.