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Winter Squash Rolls

Reviewed: Nov. 22, 2011
These were so satisfying! I made them to go with tonight's dinner of potato leek soup and they were the perfect accompaniment. My husband ate so many, he didn't have room left for dessert. This recipe really does yield huge rolls, but that's not a bad thing. They're slightly sweet, moist and tender, and a lovely color. I found them super easy to whip together in my stand mixer with a bread hook, adding flour until the dough stopped sticking to the sides of the bowl. I prefer to roast my squash rather than boil it for a richer flavor, but this results in a lower water content, so I started with a little less flour and just keep adding until I had a smooth ball of dough. Fantastic recipe! These are going to become a staple in our fall and winter meals.
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