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Winter Squash Rolls
SUBMITTED BY:
TRACEY_MITCHELL
PHOTO BY:
LynnInHK
"This recipe is always a real hit! Every time I make these I get asked for the recipe. People can't believe it when I tell them that they're made from winter squash. These delicious rolls taste best fresh out of the oven."
RECIPE RATING:
Read Reviews
(35)
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PREP TIME
30 Min
COOK TIME
45 Min
READY IN
2 Hrs 45 Min
Original recipe yield 12 rolls
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
1/2 cup shortening
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.
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REVIEWS
Reviewed on Dec. 9, 2003 by TERRY62941
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TERRY62941
Dec. 9, 2003
DELICIOUS. I made these to go with pot roast. Glad I cut the recipe in half as it was just my husband and I and it made 6 giant rolls. Toasted some the next morning and had them with the All Day Apple Butter I made the day before and they made a great breakfast too.
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19 users found this review helpful
DELICIOUS. I made these to go with pot roast. Glad I cut the recipe in half as it was just...
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Reviewed on Oct. 22, 2003 by TEDDER
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TEDDER
Oct. 22, 2003
Very moist and soft bread. My mother wanted seconds of it instead of dessert at Thanksgiving dinner. Very good recipe.
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16 users found this review helpful
Very moist and soft bread. My mother wanted seconds of it instead of dessert at Thanksgiving...
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Reviewed on Feb. 5, 2004 by KGREEN39
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KGREEN39
Feb. 5, 2004
After many failed attempts at using whole wheat to make dinner rolls, I was looking for a way to prepare rolls that were light and had fiber, and these are it! They're as light as regular dinner rolls, more tasty, moist and perfect. I've been recommending this recipe to all of my baking friends. However, be forewarned that this makes 12 HUGE dinner rolls. Cut the recipe in half unless you're having a dinner party.
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15 users found this review helpful
After many failed attempts at using whole wheat to make dinner rolls, I was looking for a way...
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Reviewed on Oct. 22, 2003 by KANSPAT13
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KANSPAT13
Oct. 22, 2003
Moist,light,tasty and a wonderful golden color if you use butternut squash.I baked at 375 degrees for 30 min.They tend to over brown at 400 degrees.I got two large pans(32 rolls)with this recipe.
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13 users found this review helpful
Moist,light,tasty and a wonderful golden color if you use butternut squash.I baked at 375...
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Reviewed on Mar. 12, 2005 by SAVIMAHARAJ
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SAVIMAHARAJ
Mar. 12, 2005
My kids love these rolls. I usually prepare the dough in my bread machine rather than by hand. To do this, the recipe must be resized to fit your bread machine. For my medium-sized machine, I resize the recipe to make 7.3 servings (though, I then actually make 12 rolls out of the dough. The original recipe makes rolls that are too big for my liking.) The pureed squash is added along with the other liquids at the bottom of the bread pan. Remember to use bread machine yeast ("instant" yeast) instead of active dry yeast. The recipe also seems to work very well with other vegetables. I have tried butternut squash, carrot, and beetroot (which makes great "Red Nose Day" rolls!)
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11 users found this review helpful
My kids love these rolls. I usually prepare the dough in my bread machine rather than by hand....
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Reviewed on Oct. 22, 2004 by
LynnInHK
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LynnInHK
Oct. 22, 2004
Very moist and fluffy. I used Japanese pumpkin instead of winter squash because I can't find them in Tokyo. The pumpkin gave the roll a nice color. I baked them at 375F for 15 minutes. Even husband who said "yuck, dinner rolls" ended loving them.
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11 users found this review helpful
Very moist and fluffy. I used Japanese pumpkin instead of winter squash because I can't find...
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Reviewed on Dec. 23, 2005 by Rebecca Hampshire
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Rebecca Hampshire
Dec. 23, 2005
These are excellent!!! They stand out of the crowd!!! Delicious rolls. I used acorn sqaush and my "squash hating, vegetable hating, don't ever try anything new" husband loved them!! No one believed thats where they got their lovely yellow color. They ate all of these and barely touched the white dinner rolls I made. They thought they tasted gourmet like what you would get at a restaraunt!!! I will definately make these again!!!
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9 users found this review helpful
These are excellent!!! They stand out of the crowd!!! Delicious rolls. I used acorn sqaush...
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Reviewed on Dec. 12, 2005 by turkat
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turkat
Dec. 12, 2005
Super rolls! Listened to other raters and planned on having more rolls then the recipe called for. Easy to make, and the best dinner rolls I have tasted in a long time. My husband loves them.
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8 users found this review helpful
Super rolls! Listened to other raters and planned on having more rolls then the recipe called...
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Reviewed on Nov. 4, 2004 by Christina
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Christina
Nov. 4, 2004
Simple to make and very tasty! Great fresh out of the oven and also great heated up the next morning with jam. Have made two times now - a great way to use up squash. The second time i used a sugar substitute and they were just as good. Highly recommended!
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