Squash Pull-Apart Dinner Rolls

READY IN: 21hrs 25mins
Recipe by Happy Harry 2

Haven't made these yet but plan them for 2007 Thanksgiving dinner. Came from Sunset magazine.

Top Review by DbKnadler

These were excellant! And I love that they had squash in them. You really could not tell by the flavor that there was any squash at all, however it did add some nice color. I used homemade squash puree I had in the freezer from last fall. The puree had more moisture in it than canned pumpkin would have and so I ended up adding a couple extra cups of flour to get the consistancy right. The only I might do different next time is to let them rise the 2nd time for maybe 45 mins to an hour to make them a bit lighter. Thanks for sharing a wonderful recipe Happy Harry #2.

Ingredients Nutrition


  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 11/2 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).
  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 11/2 hours.
  4. Preheat oven to 400 degrees 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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