The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Nov. 11, 2009
these are the best rolls I've ever had! But, the baking time is way off- needs more like twice the suggested time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Nov. 9, 2009
The first time I tried this in the bread machine it was an abject failure. I managed success though by doing a half recipe and heating the milk and water still so the lard melted before adding to the bread machine. They were nice buns but I was expecting more flavour. Perhaps it was my squash that was bland?
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 14, 2009
This was my first attempt at making rolls.. And it came out GREAT!.. if not exactly "squashy". I've never had a squash roll before so I'm not sure how much of the squash you are supposed to be able to taste, but I could barely recognize it. But they still tasted great! I scaled the recipe in half and made 10 rolls (instead of 6). Otherwise followed the directions exactly. I used acorn squash. Even my bread hating husband ate 3!
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Living In: Sedona, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 11, 2009
Made these with my stand mixer and dough hook. It was the most perfect dough! I needed quite a bit more flour and used a combination of all-purpose and bread flour. I also took the shortcut of using a 10 oz. package of (thawed) frozen squash. They were perfect and wonderful. 12 rolls would have been huge. I made them dinner roll size and got one 9X13 and one 8X8 pans full. My guests were delighted to take some home.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 7, 2009
These were awesome! I halved the recipe and used some already cooked and mashed squash that I had in the freezer from last fall. I didn't measure it but I has enough that I didn't need to add the milk. I baked in a 9 inch round cake pan and I had 8 good size rolls. The whole family raved about these and the leftovers were still moist two days later-many homemade rolls are very dry by then! This is a keeper for me!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 2, 2009
"Num... Num... NUM!" (That is from my one year old.) And I agree! This was the first time ever that I made yeast rise rolls/bread (hate to admit it), yet this recipe worked wonderfully. I swapped the margarine for all butter and they came out perfect. (I only use 100% natural products.) Next time I'll follow another reviewer's suggestion to half the recipe... or likely split it into two 13 X 9 pans and freeze a finished pan for later. It takes a lot of work but is well worth the effort! Thank you for sharing your recipe!
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Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Sep. 12, 2009
These are wonderful. Soft rolls with a hint of sweetness from the squash. Beautiful golden color. Would make wonderful cinnamon rolls.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jul. 2, 2009
Yummy and a little more healthy!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: May 9, 2009
Lost is found. I made these a couple years ago and forgot about them. I forgot how rich and light these were and how wonderful the taste was. This goes to the top of my bread recipes and I won't lose this one again. Great roll recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Apr. 14, 2009
The perfect roll recipe! Soft, tender, and delicious. I made a half recipe and still came out with 12 good sized rolls (fit in a 9x13). I also used white whole wheat flour and brushed the rolls with a little melted butter when they came out of the oven. I will definitely be making these for all my holiday meals!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Apr. 11, 2009
As other reviewers have said, this makes very large rolls - I cut them into 16 pieces and they were still larger than I like for dinner rolls. The flavor was great, though, and it's a great way to use winter squash.
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Mar. 30, 2009
These were so good! My husband and his brother (who would not eat squash if they were starving) devoured these rolls. They each ate several the night I made them and got up and had them for breakfast too. When they were gone DH asked when I was going to make more. Of course I didn't tell him about the squash and my daughter said I shouldn't tell him ;) I steamed the squash in the steamer and left the dough pretty soft. great! thanks
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Cooking Level: Intermediate

Home Town: Riverton, Utah, USA
Living In: West Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 30, 2009
These rolls are delicious! If you only make 12, they come out HUGE! The second time I made these, I ended up with 36 smaller rolls. Either way they ended up delicious! Even my father, who doesn't like squash, thought these rolls were great! Thanks, I will definitely be making these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 25, 2009
This is my favorite roll recipe. I use them for sandwiches and as hamburger buns as well as an accompaniment for soups, stews, roasts, etc. I actually double the recipe each time I make it and then after shaping the dough into rolls (smaller than the recipe calls for, a little smaller than my fist or so, so that when they puff up while cooking they end up about hamburger-bun size) I freeze the majority of them in freezer bags. Then when I want to I can take out as many as I need and let them sit on a baking sheet on the counter (covered with a clean, damp dishtowel) to thaw for an hour or so and then bake as directed. They still taste wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 11, 2009
Good! Very tasty, moist, and they have a very deep golden color. With the butternut squash, I put it in the microwave (covered) for several minutes, and then just pulled off the skin. Be sure to rotate it if you microvwave it. Also makes it softer and easier to cut. Boiling gets you the same result.
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Cooking Level: Intermediate

Home Town: Sacramento, California, USA
Living In: Berkeley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Jan. 6, 2009
These were so good I was even snacking on the dough! I used half an acorn squash from our garden. Simple and delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 23, 2008
I am very new to baking with yeast. I ended up adding almost an extra cup of flour to get it so I could knead it. Took 20 minutes to bake - still not sure if they are thoroughly cooked through. Maybe the squash gives them a different consistency. I really didn't taste the squash. Not sure if I would attempt again. Probably just my lack of experience.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Dec. 17, 2008
Best when you can eat it warm with butter. So yummy. I made them as a side dish for "Jacki's Sausage Soup". My husband loved them both.
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Cooking Level: Beginning

Home Town: Bakersfield, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.87 star rating.
Reviewed: Nov. 30, 2008
This was a very good roll recipe. First, I want to say that 1 1/3 c cubed squash would seem to equal about 1 1/4 pureed squash. I thawed frozen pureed squash and had to look at other recipes to figure out which ratio of squash to flour might be right. Also, I want to jump on the serving size bandwagon- I halved the recipe and still ended up with 24 average sized rolls, so if there are truly 12 serving per recipe, that would mean 4 rolls per serving on 1 humongous (read: small loaf) roll. Took this for Thanksgiving dinner and everyone enjoyed, especially the kids. My 5 yo couldn't get enough and ate 3 right out of the oven.
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Cooking Level: Expert

Home Town: Owego, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.87 star rating.
Reviewed: Oct. 13, 2008
yum, need to let the rolls rise the additional 30 mins or else they taste a little doughy.
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