Squash Rolls
From notyourmomma 16 years ago
- 40 minutes to make
- Serves 18
I fiigure it makes a serving of two a piece but SOME people have been known to eat four or more! The sugar amount can be adjusted to 1/2 cup if you want to eat these for dinner time, but for a breakfast roll use the full cup; it is delicious. Read more A little honey cinnamon butter and you have reached nirvana. See less
Ingredients
- 1 envelope of active dry yeast shopping list
- 2 cups cooked mashed winter squash (butternut, hubbard) shopping list
- 1 cup sugar shopping list
- 1 tbsp of salt shopping list
- 8 tbsp of butter shopping list
- 6 /12 to 7 1/2 cups of all purpose flour shopping list
How to make it
- Dissolve the yeast in one cup of lukewarm water.
- Stir in the squash, sugar, salt and butter.
- Add flour one cup at a time, mixing well after each addition.
- Place the dough in a well greased bowl and turn over to grease the dough on all sides, cover with a towel and set aside to rise and double in bulk.
- Punch down the dough (my favorite part) and form into little balls and place on a baking sheet.
- Let rise again until doubled in bulk.
- Preheat oven to 350 degrees.
- Bake until browned and hollow sounding when tapped, about 30 minutes.
- Remove from pan and let cool on a rack.
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