-
-
My review
Winter Squash Rolls
2
TRACEY_MITCHELL
"This recipe is always a real hit! Every time I make these I get asked for the recipe. People can't believe it when I tell them that they're made from winter squash. These delicious rolls taste best fresh out of the oven."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 45 m servings 363Original recipe yields 12 servings (12 rolls)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 176215 Ratings
-
-
-
-
-
Most helpful positive review
3/12/2005
My kids love these rolls. I usually prepare the dough in my bread machine rather than by hand. To do this, the recipe must be resized to fit your bread machine. For my medium-sized machine, I re...
Most helpful critical review
9/24/2010
Very moist and quite good! I only gave them three stars, though, because I'd prefer something with a more interesting flavor and texture. I think these would be better with a little more grit, s...
Most helpful
Most positive
Least positive
Newest
3/12/2005
My kids love these rolls. I usually prepare the dough in my bread machine rather than by hand. To do this, the recipe must be resized to fit your bread machine. For my medium-sized machine, I re...
1/9/2003
After many failed attempts at using whole wheat to make dinner rolls, I was looking for a way to prepare rolls that were light and had fiber, and these are it! They're as light as regular dinne...
9/27/2003
Moist,light,tasty and a wonderful golden color if you use butternut squash.I baked at 375 degrees for 30 min.They tend to over brown at 400 degrees.I got two large pans(32 rolls)with this recipe.
11/15/2007
I'm not sure where this recipe originated, by my mother made squash rolls almost exactly the same. Just as they come out of the oven, if you rub a stick of butter over the tops of them, it keeps...
5/24/2011
I cut this recipe in half. Because I did not have winter squash on hand, I used Trader Joe's organic canned pumpkin. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the...
10/30/2002
DELICIOUS. I made these to go with pot roast. Glad I cut the recipe in half as it was just my husband and I and it made 6 giant rolls. Toasted some the next morning and had them with the All ...
12/23/2005
These are excellent!!! They stand out of the crowd!!! Delicious rolls. I used acorn sqaush and my "squash hating, vegetable hating, don't ever try anything new" husband loved them!! No one beli...
12/1/2002
Very moist and soft bread. My mother wanted seconds of it instead of dessert at Thanksgiving dinner. Very good recipe.
10/22/2004
Very moist and fluffy. I used Japanese pumpkin instead of winter squash because I can't find them in Tokyo. The pumpkin gave the roll a nice color. I baked them at 375F for 15 minutes. Eve...