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Squash Pull-Apart Dinner Rolls Recipe

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This recipe for Squash Pull-Apart Dinner Rolls, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheila Vella
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 C warm milk
2 1/4 tsp dry yeast
2 T sugar
1 T salt
1 egg, slightly beaten
1/4 C pureed squash or canned pumpkin
5 T vegetable shortening
4 to 5 C flour
2 T butter, melted

Directions:
Directions:
Combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.

Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 C flour and mix well. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).

Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 2 hours.

Preheat oven to 400 and butter a baking sheet or pan. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes.

Roll into round balls and arrange on sheet or in pan so they barely touch. Cover with plastic wrap and let rise 30 minutes. Bake until golden brown, about 20 minutes. If you want a soft roll, coat with butter when you remove from oven.

Number Of Servings:
Number Of Servings:
2 dozen
Preparation Time:
Preparation Time:
3 hours

 

 

 

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