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Squash Rolls

Holidaycooking's picture
Ingredients
  Milk 1 Cup (16 tbs)
  Margarine/Butter 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115°)
  Mashed cooked winter squash 1 Cup (16 tbs)
  Gold medal all purpose flour 5 Cup (80 tbs)
Directions

Heat milk, margarine, sugar and salt until margarine is melted.
Cool to lukewarm.
Dissolve yeast in warm water in large mixing bowl.
Stir in milk mixture, squash and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough.
Shape into 1-inch balls.
Place 3 balls in each of 24 greased muffin cups, 2 1/2 x 1 1/4 inches.
Let rise until double, 30 to 45 minutes.
Heat oven to 400°.
Bake until light brown, 15 to 20 minutes.
2 dozen rolls.
1 cup frozen squash, thawed and brought to room temperature, can be substituted for the fresh squash.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Vegetable

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