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Squash Rolls Recipe

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This recipe for Squash Rolls, by , is from Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Casey vanderBent
Added: Tuesday, October 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 T. or 1 pkg dry yeast
C. warm water
1 t. honey
2/3 C. milk, scalded
1 C. cooked and pureed squash or pumpkin
1/3 C. brown sugar
t. salt
1/3 C. melted butter
2 C. whole wheat flour
2-3 C. unbleached white flour

Directions:
Directions:
Generously butter a large baking sheet and set aside. Place yeast, warm water, and honey in a small bowl; mix and set in warm place until bubbly. In large bowl, combine the scalded milk, squash, sugar, salt, and melted butter. When this mixture has cooled to lukewarm, add the yeast and the whole wheat flour. Beat well. Gradually stir in the unbleached white flour until the dough is stiff enough to knead. Turn onto a lightly floured surface and knead well, adding flour as necessary to prevent sticking. This is a soft, elastic dough and very pleasant to work with. Place the dough in a large, buttered bowl and turn the dough to coat it in butter. Cover and let rise until doubled, about 1 hour. Punch down. Shape into tangerine-sized rolls and place them on the buttered baking sheet. Cover with a towel and let rise until doubled, about 30-45 minutes. Bake in preheated oven at 400 for 20 minutes. Brush the tops of the squash rolls with melted butter after removing them from the oven. Makes about 15 rolls.

 

 

 

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