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Winter Squash Rolls

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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