Squash Dinner Rolls

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.

4.99 from 57 votes

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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

  

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• ¾ cup warm milk
• 1 teaspoon dry yeast
• 1 tablespoons sugar
• 1 teaspoon salt
• 1 egg 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 3 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

Serving: 2RollsCalories: 137kcalCarbohydrates: 19gProtein: 4gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 212mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 1156IUVitamin C: 1mgCalcium: 30mgIron: 1mg

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

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