In a large mixing bowl, dissolve yeast in water. Let stand for 5 minutes. Add sugar, salt, eggs, squash and 3-1/2 cups flour. Beat well. Beat in melted butter. By hand, gradually add enough remaining flour to form a soft dough. Turn onto a floured board. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2 to 4 hours (may refrigerate for up to 3 days). Punch dough down. Turn onto a floured board. Divide dough in half. Roll each half into a 16-inch circle. Spread with softened butter. Cut each circle into 16 wedges. Roll up from wide end and place with pointed end down on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. Bake ar 400°F for 15 to 20 minutes or until golden brown.
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