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.
To Make 12 Rolls:
To Make 18 Rolls:
To Make 24 Rolls:
To Make 36 Rolls:
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).
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
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