Winter Squash Rolls
VERY nice rolls. I used the ingredients listed with the exception of 1/3C olive oil instead of shortening. These rolls were to accompany a italian soup, and I didn't have any shortening, so I decided to go with olive oil instead of butter, and crossed my fingers. I used butternut squash and it was perfect. I also decided to use my bread-maker, and crossed fingers again. I put all the wet stuff in the bottom, followed by the dry stuff, and the yeast on top--bread machine/rapid rise yeast, so I reduced the amount to 3 and 1/4 tsp. I used the dough setting on my machine, then pulled it out and made rolls. I let them rise as directed, although it took a little longer for them to double than 1/2 hour as recommended.
I expected to have leftovers, because I was only feeding 9 people, and I made a full recipe of a grilled flat-bread as well, (great Serendipity recipe on this site) but I didn't have one roll leftover.
11 users found this review helpful
Apr. 28, 2007