Recipe by CaliforniaJan
These soft, yeasty, doughy rolls are irresistible. Even better, the recipe is very forgiving. You can even use frozen squash or baby food squash puree. And you can make the dough the day before, and let it rise in the refrigerator overnight.
Top Review by Rita~
Soft tender buns! I made in the bread machine using 4 cups flour, rapid rise yeast, butter was my choice of fat, and pureed butternut squash. I shaped the dough into 24 buns when the dough cycle on the bread machine was done. Then let rise for 20 minutes on a greased cookie sheet pan. baked and then brushes with butter. A great way to get beta-carotene into the family. Thanks!
- 1064.65-1123.80 ml all-purpose flour
- 7.08 g packet dry yeast
- 354.88 ml milk
- 29.58 ml vegetable oil or 29.58 ml butter or 29.58 ml shortening
- 29.58 ml sugar
- 4.92 ml salt
- 1 egg
- 118.29 ml cooked winter squash (such as hubbard, butternut, acorn or delicato)
- 44.37 ml melted butter
Directions See How It's Made
- In large bowl, combine 2 c flour and yeast. In a saucepan, heat milk, shortening, sugar and salt until warm, and stir until butter or shortening melts.Add to dry mixture in mixing bowl. Add egg and squash. Beat at low speed 30 seconds, then at high speed 3 minutes. Stir in enough flour to make a soft dough.
- Turn out onto lightly floured board. Knead until smooth and elastic. Place in oiled bowl and let rise until doubled - 1 1/4 hours (or overnight in refrigerator). Punch down and let rest 10 minutes. Roll out and shape into rolls or cut with biscuit cutter. Let rise again and bake at 400 degrees for 10 to 12 minutes until brown. Remove and brush rolls with melted butter.