1 Review

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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Kate J November 10, 2009
Winter Squash Rolls