(Butternut) Squash Dinner Rolls
  • Cooking Time: 20-25 min
  • Servings: 2 dozen rolls
  • Preparation Time: 15 min + 1.5 hour rising
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm soy milk or milk of your choice (110° to 115°) (if using cow milk, 2% is recommended)
  • 1/4 cup warm water (110° to 115°)
  • 3 tablespoons Earth Balance spread/margarine (or butter), softened
  • 2 teaspoons salt
  • 1/2 cup sugar (you can use a bit less if you want)
  • 1 cup mashed cooked butternut squash (or pumpkin or acorn squash purée) ---- SEE RECIPE DESCRIPTION FOR NOTES ON HOW TO MAKE SQUASH PURÉE
  • 5 to 5-1/2 cups all-purpose flour, divided
  1. In a large bowl, dissolve yeast in milk and water. Add the Earth balance/butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
  3. Form into a large ball. Rub a bit of oil around the dough ball. Cover bowl with a clean dishtowel or plate and let rise in a warm place until doubled, about 1 hour.
  4. Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 375° for 20-25 minutes or until golden brown.
FEATURING: Butternut squash (though pumpkin and acorn squash also work). A lovely dinner roll that smells great, has a yellowish tinge, and is a great way to use up extra squash you have on hand. Because you need to make squash purée, and because you need to give time for the dough to rise, this recipe takes a little bit of time so plan ahead if you want some... but don't worry, each step is rather quick and easy! And the dinner rolls are way worth the wait! NOTE: TO MAKE YOUR OWN SQUASH PURÉE: 1 butternut squash a bit of olive oil Preheat oven to 350°F. Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a foil-lined baking sheet. With your hands, rub a bit of oil evenly on both halves. Roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife. Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and purée it with a fork in a bowl or place into your food processor or blender. 1 medium squash yields about 1 cup of purée (which is what this recipe calls for).