"The belly rules the mind."--Spanish Proverb

Squash Rolls Recipe

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This recipe for Squash Rolls, by , is from Lout Family Cookbook 2017, 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!

Contributor:  
Contributor:  
Priscilla Lout-Kandel

Category:
Category:

Ingredients:  
Ingredients:  
1 C. warm Water (105 to 115)
2 pkt. Active Dry Yeast
1/2 C. Sugar
1 tbsp. Salt
2 Eggs
1 C. cooked Squash
1/2 C. Butter or Margarine- softened
6 C. All-purpose Flour- divided
1/4 C. Butter or Margarine- melted

Directions:
Directions:
If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl; stir until dissolved. Stir in sugar and salt until dissolved.

Add eggs, squash, 1/2 cup softened butter and 3 cups flour. With electric mixer at medium speed, beat until smooth; about 2 mins.

Gradually add 3 more cups of flour, mixing with hands until dough is smooth and stiff enough to leave side of bowl; mix in remaining 1/2 cup flour, if needed.

Place in lightly greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85), free from drafts, until double in bulk; about 1 hours. Grease two 10" x 2" round pans or two 13" x 9" x 2" rectangular pans.

Personal Notes:
Personal Notes:
Alternatively: You can substitute a 12 ounce, package of frozen cooked squash- thawed in place of cooked squash.

In Loving Memory of Mollie Lout.

 

 

 

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