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Squash Rolls

23 September 2009

These tender, sweet dinner rolls turn up at all my family’s holiday meals. The butternut squash tints the dough a warm, golden color.

  • 1 cup very warm water (105-115°F)
  • 3/4 cup granulated sugar
  • 1 package active dry yeast or 1 cake yeast
  • 3 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1 cup strained butternut (or other winter) squash purée
  • 1/2 cup non-fat dry milk solids
  • 5 cups all-purpose flour
  1. Combine water and sugar in a large bowl. Sprinkle dry yeast or crumble compressed yeast into mixture.
  2. Let stand for 5 minutes, then stir to dissolve
  3. Add 3 tablespoons of the oil, salt, squash and dry milk. Beat well with electric mixer at low speed.
  4. Gradually beat in 2 cups of the flour
  5. Scrape beaters and add remaining flour by hand, mixing well.
  6. Knead on floured surface for approximately 10 minutes.
  7. Cover and let stand in a warm place until doubled in bulk.
  8. Knead gently (about five minutes) on a floured surface.
  9. Roll out dough to one  thick. Cut rolls with floured 2 1/2-inch biscuit or cookie cutter.
  10. Roll edges lightly with melted butter so that the baked rolls will separate easily.
  11. Put in a greased 13 x 9 2-inch baking pan. Let rise until doubled in size.
  12. Preheat oven to 400°F.
  13. Bake for about 20 minutes or until golden brown.

Yields: 15 rolls

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