Harvest Squash Rolls Recipe

5 2 1
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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.
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

  • 1 cup mashed cooked acorn or butternut squash
  • 1 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon salt
  • 1 cup warm milk (120° to 130°)
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4-1/2 to 5 cups all-purpose flour

Directions

In a mixing bowl, combine the squash, sugar, butter and salt; mix well. Stir in milk; cook to 110°-115°. Dissolve yeast in warm water. Add to squash mixture; mix well. Stir in enough 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 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

  • 1 cup mashed cooked acorn or butternut squash
  • 1 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon salt
  • 1 cup warm milk (120° to 130°)
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4-1/2 to 5 cups all-purpose flour
  1. In a mixing bowl, combine the squash, sugar, butter and salt; mix well. Stir in milk; cook to 110°-115°. Dissolve yeast in warm water. Add to squash mixture; mix well. Stir in enough 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 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

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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!"

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