Harvest Squash Rolls Recipe

5 2 1
Publisher Photo

Harvest Squash Rolls Recipe

Read Reviews
5 2 1
Publisher Photo
A pretty golden color makes these great to serve alongside a hearty fall dinner. This recipe is a wonderful way to use up your remaining garden squash.
Recommended: The 13x9 Thanksgiving
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 15 min.

Ingredients

  • 4-1/2 to 5 cups all-purpose flour
  • 1 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup mashed cooked acorn or butternut squash
  • 1 cup milk
  • 1/2 cup water
  • 2 tablespoons butter

Directions

In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the squash, milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in 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 let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 400° for 15-18 minutes or until golden. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Harvest Squash Rolls in Best of Country Breads 2000, p59

  • 4-1/2 to 5 cups all-purpose flour
  • 1 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 1 cup mashed cooked acorn or butternut squash
  • 1 cup milk
  • 1/2 cup water
  • 2 tablespoons butter
  1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the squash, milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
  2. 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 let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
  4. Bake at 400° for 15-18 minutes or until golden. Remove from pans to wire racks to cool. Yield: 2 dozen.
Originally published as Harvest Squash Rolls in Best of Country Breads 2000, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHarvest Squash Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kafaughn User ID: 3552105 90113
Reviewed Oct. 16, 2013

"Made dough in bread machine. Delicious. Topped with cinnamon honey butter."

MY REVIEW
7kcks User ID: 37777 32400
Reviewed Mar. 23, 2008

"Yum!"

Loading Image