Publisher Photo
Publisher Photo
These lovely rolls have been a part of my family's holiday dinners for more than 40 years. I'm passing on the tradition by including my grandkids on the preparation.
Recommended: The 13x9 Thanksgiving
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°), divided
  • 1 teaspoon plus 3/4 cup sugar, divided
  • 1 cup warm mashed cooked butternut squash (110° to 115°)
  • 1/2 cup nonfat dry milk powder
  • 3 tablespoons canola oil
  • 1 teaspoon salt
  • 5 to 5-1/2 cups all-purpose flour
  • 1 tablespoon butter, melted

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in 1 teaspoon sugar; let stand for 5 minutes. Add the squash, milk powder, oil, salt, 2 cups flour and remaining water and sugar; beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rest for 10 minutes.
Turn dough 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 let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20 -25 minutes or until golden brown. Cool on a wire rack. Brush with butter. Yield: 15 rolls.
Originally published as Squash Pan Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p56

Nutritional Facts

1 each: 244 calories, 4g fat (1g saturated fat), 3mg cholesterol, 188mg sodium, 46g carbohydrate (13g sugars, 2g fiber), 6g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110° to 115°), divided
  • 1 teaspoon plus 3/4 cup sugar, divided
  • 1 cup warm mashed cooked butternut squash (110° to 115°)
  • 1/2 cup nonfat dry milk powder
  • 3 tablespoons canola oil
  • 1 teaspoon salt
  • 5 to 5-1/2 cups all-purpose flour
  • 1 tablespoon butter, melted
  1. In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in 1 teaspoon sugar; let stand for 5 minutes. Add the squash, milk powder, oil, salt, 2 cups flour and remaining water and sugar; beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rest for 10 minutes.
  2. Turn dough 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 let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; turn onto a floured surface. Roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 20 -25 minutes or until golden brown. Cool on a wire rack. Brush with butter. Yield: 15 rolls.
Originally published as Squash Pan Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p56

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