Squash Dinner Rolls Recipe

1 1/2 cups
1 cup
3/4 cup
1/4 cup
1 1/2 teaspoons
2 1/2 teaspoons
1/4 cup
5 – 7 cups

cooked squash
scaled milk
granulated sugar
margarine
salt
dry yeast
lukewarm water
all purpose flour

Oven Temp: 375°
Recipe Cooking Time: 15 – 20 minutes
Pan Type: baking pan

Squash Rolls Directions Preheat Oven.
Cook squash until tender. Place squash into a blender. Scald the milk and the butter. Pour into the blender with the squash. Blend until smooth. Let the squash mixture cool to lukewarm. Heat 1/4 cup of water till it registers 120° on a candy thermometer. Add the yeast and stir to dissolve. In a large mixing bowl combine 2 cups of the flour, sugar and salt. Mix to blend well. Add the milk mixture and the dissolved yeast. Mix on low speed with an electric mixer until smooth. Add the flour 1/2 cups at a time and beat with the mixer for as long as you can. Then add enough flour to make good soft non elastic dough that is easy to handle. (Use more flour if necessary). Oil a large bowl. Shape dough into a large ball and place into bowl turning once to oil both sides. Cover and let rise in a warm place until the squash rolls dough doubles in size. Punch dough down. Shape into rolls and then place onto oiled baking sheets. Cover your squash dinner rolls and let them rise until double in size. Bake squash rolls in your hot oven for the allotted time or until light golden brown.

Note: These rolls taste great. What a great way to use leftover squash. I did not like squash as a kid and now it's one of my favorite vegetables.

Recipe Yields: 24 rolls

Squash Dinner Rolls Recipe

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