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.
- 3/4 cup warm milk
- 1 teaspoon dry yeast
- 1 tablespoons sugar
- 1 teaspoon salt
- 2 egg yolks (lightly beaten)
- 1/3 cup puréed squash or canned pumpkin
- 2.5 tablespoons vegetable shortening
- 2 to 2.5 cups all-purpose flour
- 1 tablespoons butter (melted, plus more for pan)
- 1 teaspoons poppy or sesame seeds
- 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 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).
- 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.
- 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.