Winter Squash Rolls Recipe


Winter Squash Rolls



1 ½ cups cubed winter squash (acorn, butternut, etc. any squash)

1 cup scalded milk

2 (.25 oz) package active dry yeast

½ cup warm water

6 cups all-purpose flour

½ cup white sugar

2 tsp. salt

½ cup shortening


Preheat oven to 400 degrees.  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, ½ cup at a time, beating well after each addition.  When the dough has pulled together, turn it onto a lightly floured surface and knead until smooth and supple, about 8 minutes.  Lightly oil a large bowl, place the dough in a bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place until double in volume, about 1 hour.

Divide the dough into 12 equal pieces and form into rounds.  Place rounds in a lightly greased 13×9 inch baking pan.  Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

Bake at 400 for 10-15 minutes, until golden brown.

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