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    HOME » Recipes » Bread & Pastry

    Published: Sep 21, 2011 · Modified: Oct 3, 2021· This website generates income via ads ·

    Squash Dinner Rolls

    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.

    pasta-4a

    Here's the recipe from Sunset:

    Ingredients

    • 1 ½ cups warm milk
    • 2 ¼ teaspoons dry yeast
    • 2 tablespoons sugar
    • 1 tablespoon salt
    • 1 egg, lightly beaten
    • ¾ cup puréed squash or canned pumpkin
    • 5 tablespoons vegetable shortening
    • 4 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 ½ 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 ½ 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

      October 08, 2011 at 11:50 pm

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

      Reply
    2. Brenda Z says

      October 08, 2011 at 6:43 pm

      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.

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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