Squash Dinner Rolls (Recipe 30 of 98)

I can’t say enough good things about these rolls. Oh my gosh, they are so good. I didn’t taste any squash, just moist, delicate, orangey rolls with crusty tops and bottoms and melt-in-your-mouth middles. I plan to make these for Thanksgiving and believe me, nobody messes with the dinner rolls at Thanksgiving. But this are good enough that I am going to mess things up this year. Note: I steamed the squash, then pureed it in my food processor until smooth. I used my bread machine to make the dough. I also served them warm instead of letting them cool. So easy, so good.

 

 

These were so good I am posting a second picture. That’s how good they were!

 

Here’s the recipe from Sunset:

Ingredients

  • 1 1/2 cups warm milk
  • 2 1/4 teaspoons dry yeast
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • egg, lightly beaten
  • 3/4 cup puréed squash or canned pumpkin
  • 5 tablespoons vegetable shortening
  • to 5 cups all-purpose flour
  • 2 tablespoons butter, melted, plus more for pan
  • 2 teaspoons poppy or sesame seeds

Preparation

  • 1. In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
  • 2. Add squash and shortening; mash with a fork until shortening is in small pieces. Add 1 1/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
  • 3. Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • 4. Preheat oven to 400° and butter a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls; cut each ball into 6 pieces.
  • 5. Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
  • 6. Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.

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Comments

  1. Brenda Z says

    My Stars!!! Just pulled my first pan of these out of the oven and burned my fingers and my mouth…Like you I will be replacing my roll recipe with this one. I did not have a squash and didn't want to spend upwards of $5 for one just to try but did have a can of pumkin in the cubbard.

    As I sit here after inhaling 2…Thanks for posting this. Looking forward to each and every entry and your take on the success or failure…Will be making more.

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