ÃÛÌÒÁµÈË

Fall Harvest Squash Rolls

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 4 dozen rolls.
Category
Bread
Course
Breads
Credit
Donna Kimball, Beech Hill Farm, Hopkinton, New Hampshire
Sources
The Old Farmer's ÃÛÌÒÁµÈË Readers' Best Recipes

These Fall Harvest Squash Rolls are always a hit! People are surprised when they learn these rolls are made from squash. Any mashed winter squash works, including butternut squash, acorn squash, and pumpkin. The rolls are golden and soft—best fresh from the oven.

Find more delicious fall recipes.

Ingredients
2 tablespoons active dry yeast

1/2 cup lukewarm (105° to 115°F) water

scant 3/4 cup vegetable shortening

1/2 cup sugar

2 eggs

1 cup cooked and mashed winter squash

1 cup warm milk

8 cups all-purpose flour, plus more as needed
1 teaspoon salt
Instructions
  1. Dissolve yeast in warm water. Set aside until foamy.
  2. In a bowl, cream shortening with sugar. Beat in eggs. Add squash and mix until blended. Add warm milk and yeast mixture. Slowly add flour and salt. Continue to mix until the dough pulls away from the side of the bowl. Add flour as needed to make a soft dough, being careful not to add too much. Let dough rise, covered, until doubled in size. Punch down, cover, then let rise again until doubled.
  3. Preheat oven to 375°F. Grease four 9-inch cake pans.
  4. Divide dough into four equal pieces, then divide each quarter into 12 pieces. Shape each piece into a ball.
  5. Place balls in single layer, touching, in prepared pans. Cover and let rise until doubled. Bake for 20 minutes, or until lightly browned. Remove from pans and set aside to cool.
About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

What's cooking in The Old Farmer's Store?
More Like This

Comments

Karen (not verified)

6 years 1 month ago

Hi, I was a bit suspicious when i started assembling the ingredients, first 4 TABLESPOONS of dry yeast in 1 cup water, that's like 7 packs of dry yeast (at 2 1/4 teaspoon in each)! Well, I don't like second guessing a new recipe so I continued...creamed the sugar and shortening....then the wet stuff: it calls for 2C squash, 2C warm milk, 4 eggs and the yeast mixture.....awfully wet, here..... ok add dry; in this case "8C flour and maybe a little bit more"? Too late to quit now, just trying to minimize the damage...luckily I only added 1 of the two cups of milk and mixed the rest by hand because my Kitchen-aid overflowed at 11Cups of flour. Methinks there is a mistake here....Well, I've never had yeast squash pancakes..... Oh, BTW, every recipe that came from this book links to a page that states the book is out of stock...perhaps that is just as well..

So, the "bread creature" doubled in 30 minutes. I punched it down but it was very sticky, not going to form rolls with this. I greased and floured a large, heavy baking pan. After putting the"batter" in, I sprinkled the top with ground Rosemary and Kosher salt. Baked it a preheated 375 degree oven for 45 minutes until a wooden skewer came out clean and it sounded hollow when tapped. It baked off to double the size from the raw state (I was glad it didn't run over in the oven!). It is very good! Light, sorta like a dense cake, very sweet but the Rosemary and Kosher salt took some of the edge off the sweetness. Thankful that all that didn't go to waste! I snapped pictures in case you're interested, let me know how to upload them. Yankee ingenuity and a lot of luck won again! P.s. I am still interested in that cook book!

Hello, Karen. We admire your perseverance! We went back to the source of the recipe and you are correct that the measurements were not quite right. We have updated the recipe.