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Squash Pan Rolls

 Squash Pan Rolls
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.
15 ServingsPrep: 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

2 of 2

Squash Pan Rolls (continued)

Directions (continued)

  • wire rack. Brush with butter. Yield: 15 rolls.
Nutritional Facts: 1 serving (1 each) equals 244 calories, 4 g fat (1 g saturated fat), 3 mg cholesterol, 188 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.