SQUASH ROLLS

 

  • Cooking Time: 20 minutes
  • Servings: 15 rolls
  • Preparation Time: 2 hours

Ingredients

  • 1 cup warm water
  • 3/4 cup sugar
  • 1 package dry yeast
  • 2 teaspoons salt
  • 1 cup strained, cooked winter squash (I use butternut)
  • 1/2 cup nonfat powered milk
  • 5 cups sifted flour
  • cooking oil

Directions

  • Put water and sugar into large bowl of electric mixer.
  • Sprinkle yeast into this and allow to stand for 5 minutes.
  • Add 3 tablespoons oil, salt, squash and dry milk.
  • Beat well at low speed.
  • Gradually beat in 2 cups of flour.
  • Scrape beater and add the rest of flour by hand, mixing well.
  • Let rise.
  • Knead gently on a floured counter-top or floured board.
  • Roll to 1 inch thickness.
  • Cut with floured 2 1/2 inch biscuit cutter.
  • Roll edges lightly in oil so that the baked rolls will seperate readily.
  • Put into greased pan (9x13") and allow to double in size.
  • Bake in pre-heated oven 400 degrees, for about 20 minutes.
  • Makes about 15 rolls.
  • *Note: I don't roll in oil and add only 1 teaspoon salt.

Notes

I needed to bring hamburger buns to a Girl Scout campout, a long time ago and so I decided to make some. Put couldn't find a recipe back in those days, so used this recipe and made them in little tart pans. They were the first to be used that day and I have made them again and again. Also I do make regular rolls out of this great recipe.

Categories: Roll 

Author Credit: unknown

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