“Even people who don't like squash end up loving these rolls. Every time I make these, people beg me for the recipe. You can also use butternut squash instead of winter squash. They turn out moist and perfect either way!”
READY IN:
42mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook squash until tender.
  2. Drain, cool and mash.
  3. In a small bowl, dissolve yeast in warm water.
  4. In a large bowl, combine 5 cups flour, sugar and salt.
  5. Stir in yeast mixture, shortening, squash and milk.
  6. Mix well.
  7. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition.
  8. When dough has pulled together, turn it out on a lightly floured surface and knead until smooth and supple, about 8 minutes.
  9. Lightly grease a large bowl and place the dough in the bowl, turning to coat.
  10. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  11. Divide dough into 12 equal pieces and form into rounds.
  12. Place the rounds in a greased 13x9 inch baking pan.
  13. Cover with a damp cloth and let rise again until doubled in volume, about 30 minutes.
  14. Bake at 400 degrees for about 12-15 minutes or until golden brown.

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