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. Mary O'Brien says:

    They are just divine. We even baked the ones I was saving for my parents. I'll make them some more.

  2. 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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