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Golden Squash Rolls

Golden Squash Rolls
These rolls are a big favorite with my family and a "must" at our holiday meals. I adapted the recipe years ago from a potato roll recipe I had, so the texture is quite similar.
30 ServingsPrep: 30 min. + chilling Bake: 15 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 2 eggs
  • 1 cup mashed winter squash
  • 7 to 7-1/2 cups all-purpose flour
  • 2/3 cup butter, melted
  • 2 tablespoons butter, softened

Directions

  • In a large bowl, dissolve yeast in water; let stand 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 surface; knead until smooth and
  • elastic, about 6-8 minutes. Place in a greased bowl, turning once to
  • grease top.
  • Cover and refrigerate 2-4 hours. (May refrigerate up to 3 days).
  • Punch dough down; turn onto a floured surface. Divide dough in half;
  • roll each into a 16-in. 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 at 400° for 15-20 minutes or until golden brown. Yield:
© Taste of Home 2013

2 of 2

Golden Squash Rolls (continued)

Directions (continued)

  • 2-1/2 to 3 dozen.
Nutrition Facts: 1 serving (1 each) equals 166 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 211 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013