Prep 30 mins
Cook 12 mins
Even people who don't like squash end up loving these rolls. Every time I make these, people beg me for the recipe. You can also use butternut squash instead of winter squash. They turn out moist and perfect either way!
- Cook squash until tender.
- Drain, cool and mash.
- In a small bowl, dissolve yeast in warm water.
- In a large bowl, combine 5 cups flour, sugar and salt.
- Stir in yeast mixture, shortening, squash and milk.
- Mix well.
- Stir in remaining flour, 1/2 cup at a time, mixing well after each addition.
- When dough has pulled together, turn it out on a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly grease a large bowl and place the dough in the bowl, turning to coat.
- Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide dough into 12 equal pieces and form into rounds.
- Place the rounds in a greased 13x9 inch baking pan.
- Cover with a damp cloth and let rise again until doubled in volume, about 30 minutes.
- Bake at 400 degrees for about 12-15 minutes or until golden brown.
These were so wonderful! I first saw this recipe posted by Tracey on another cooking site and it is highly rated over there. However I prefer Recipe Zaar so I'm rating them here :) They have a texture very similar to potato bread. The only thing I did differently was to not knead them as long and to let them rise for half an hour longer the first time. With the kneading I noticed the dough was very sticky and took an extra cup and half of flour. I didn't want them to be too dry by the addition of a ton more flour, so I just stopped kneading after about four minutes. I used a carnival squash which yielded four cups of cubes which I froze after taking out a cup and half for this recipe. I also made 24 smaller rolls instead of 12 large ones. They would have been HUGE if I only made 12. Next time I think I will try freezing half a batch before letting them rise the second time.