Harvest Squash Rolls Recipe
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Harvest Squash Rolls

By: Ellen Govertsen  
"A pretty golden color makes these great to serve alongside a hearty fall dinner. This recipe is a wonderful way to use up your remaining garden squash."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 109 people have saved this

Prep Time:
25 Min
Cook Time:
15 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 24 servings
 

Ingredients

  • 1 cup mashed cooked acorn or butternut squash
  • 1 cup sugar
  • 2 tablespoons butter or margarine, melted
  • 1 teaspoon salt
  • 1 cup warm milk (120 to 130 degrees F)
  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 4 1/2 cups all-purpose flour

Directions

  1. In a mixing bowl, combine the squash, sugar, butter and salt; mix well. Stir in milk; cook to 110 degrees F-115 degrees F. Dissolve yeast in warm water. Add to squash mixture; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400 degrees F for 15-18 minutes or until golden. Remove from pans to wire racks to cool.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2006 by Zippy 
I thought these were really yummy! I changed the way they were assembled a little to make more... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by busymommy 
These were just alright. The flavor was fine but the texture was chewy and dense. One of my... MORE

 
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