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    HOME » Recipes » Bread & Pastry

    Published: Mar 22, 2016 · Modified: Apr 9, 2021· This website generates income via ads ·

    Squash Dinner Rolls Revisited

    Jump to Recipe Print Recipe Pin Recipe

    Because Easter is this weekend, I decided to make Squash Dinner Rolls Revisited. If you haven't tried them, you must. Today I cut the recipe in half because Michael and I do not need two dozen dinner rolls. Feel free to double it or refer to the original if you need 24 dinner rolls. This recipe is adapted from Sunset magazine's recipe, as appears in the original post.

    Squash Dinner Rolls - Revisited

    Dinner rolls flavored and made soft by squash or pumpkin.
    5 from 1 vote
    PRINT Pin
    Prep Time 20 mins
    Cook Time 20 mins
    Rise time 1 hr 45 mins
    Total Time 2 hrs 25 mins
    Course Bread
    Cuisine American
    Servings 12 servings
    Calories 137 kcal

    Equipment

    • Large bowl
    • Large greased bowl
    • Large baking pan

    Ingredients
      

    • ¾ cup warm milk
    • 1 teaspoon dry yeast
    • 1 tablespoons sugar
    • 1 teaspoon salt
    • 2 egg yolks lightly beaten
    • ⅓ cup puréed squash or canned pumpkin
    • 2.5 tablespoons vegetable shortening
    • 2 cups all-purpose flour may need up to 2.5 cups
    • 1 tablespoons butter melted, plus more for pan
    • 1 teaspoons poppy or sesame seeds

    Instructions
     

    • In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
    • 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).
    • 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.
    • 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.
    • 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.
    • Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.

    Nutrition

    Nutrition Facts
    Squash Dinner Rolls - Revisited
    Serving Size
     
    2 Rolls
    Amount per Serving
    Calories
    137
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    2
    g
    10
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    37
    mg
    12
    %
    Sodium
     
    212
    mg
    9
    %
    Potassium
     
    71
    mg
    2
    %
    Carbohydrates
     
    19
    g
    6
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    1156
    IU
    23
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    30
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    Keyword dinner rolls, squash
    Tried this recipe?Let us know how it was!

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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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