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Butternut Squash Rolls


Bronze Post Medal for All Time! 162 Posts

These rolls are light, fluffy, and very buttery tasting. So much better than store bought rolls. My sister made them for Thanksgiving dinner a few years ago and I just had to have the recipe. They're also a great way to sneak vegetables into my carb loving toddler.

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Ingredients:

To Make 12 Rolls:

  • 1 pkg. yeast
  • 1 Tbsp. maple syrup
  • 1/4 cup hot milk (110-115 degrees F)
  • 1/2 cup cooked squash
  • 3 Tbsp. butter
  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 3/4 tsp. salt
  • 1 (9 inch) round baking pan

To Make 18 Rolls:

  • 1 pkg. yeast
  • 1 Tbsp. maple syrup
  • 1/3 cup hot milk (110-115 degrees F)
  • 2/3 cup cooked squash
  • 4 Tbsp. butter
  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 1 tsp. salt
  • 2 (8 inch) round baking pans

To Make 24 Rolls:

  • 1 pkg. yeast
  • 2 Tbsp. maple syrup
  • 1/2 cup hot milk (110-115 degrees F)
  • 1 cup cooked squash
  • 6 Tbsp. butter
  • 4 cups flour
  • 1/3 cup sugar
  • 1 1/2 tsp. salt
  • 2 (9 inch) round baking pans

To Make 36 Rolls:

  • 2 pkgs. yeast
  • 2 Tbsp. maple syrup
  • 2/3 cup hot milk (110-115 degrees F)
  • 1 1/3 cups cooked squash
  • 8 Tbsp. butter
  • 5 cups flour
  • 1/2 cup sugar
  • 2 tsp. salt
  • 3 (9 inch) round baking pans

Directions:

Use fresh cooked, pureed acorn or butternut squash. One pound whole squash yields 1 1/2 cup puree. (I quartered and seeded the squash and baked in oven at 350 degrees F until very soft. The squash pureed easily in the blender).

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Add yeast and syrup to hot milk; let sit until foamy. Stir in squash.

Cut butter into 1 inch pieces. With metal blade of food processor, process butter, flour, sugar and salt until well blended, 15-20 seconds. With motor running, pour in squash mixture in a steady stream. After dough forms a ball (about 15 seconds), process until smooth and elastic, about 60 seconds.

Place dough in a floured plastic food storage bag. Squeeze out air; twist tie at top and let rise until doubled, 1 - 1 1/2 hours.

Punch down dough, shape into small balls and place barely touching in circles in oiled baking pans. Let rise 45 minutes.

Bake rolls in preheated 350 degree F oven until golden, about 15-20 minutes. Serve warm.

Source: My sister's mother-in-law, Karen.

By Stephanie from Hillsboro, OR

Squash Rolls in bowl
 
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