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Winter Squash Rolls Recipe

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This recipe for Winter Squash Rolls is from The Mom's Club of West Chester East, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1˝ c. cubed winter squash
1 c. scalded milk
2 (.25 ounce) packages active dry yeast
˝ c. warm water (110 degrees F/45 degrees C)
6 c. all-purpose flour
˝ c. white sugar
2 t. salt
˝ c. shortening
Directions:
Directions:
Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.
Personal Notes:
Personal Notes:
This recipe is kid-approved—a great way to get squash into your picky eater!
You can also roast the squash to help maintain its nutrient content: Cut squash in half and roast (cut-side down in 1/4 in of water) at 350 or 400F until squash is fork-soft (45-60 min depending on the size of your squash and oven temp). Allow to cool enough to handle, then cube it and mash it. I will roast the squash on days the oven is hot anyway and then I freeze the mashed squash in 1.5 cup portions for roll-baking another day

 

 

 

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