Harvest Squash Rolls

A pretty golden color makes these great to serve alongside a hearty fall dinner. This recipe is a wonderful way to use up your remaining garden squash.


24 servings


1 cup mashed cooked acorn or butternut squash
1 cup granulated (white) sugar
2 tablespoons butter or margarine, melted
1 teaspoon salt
1 cup warm milk (120°F to 130°F/49°C to 54°C)
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110°F to 115°F/43°C to 46°C)
4 1/2 cups all-purpose flour


Grease a bowl and baking sheets with cooking spray.

In a mixing bowl, combine the squash, sugar, butter and salt; mix well. Stir in milk; cook to 110°F to 115°F (43°C to 46°C). Dissolve yeast in warm water. Add to squash mixture; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface; divide into 24 pieces. Shape each into a ball. Place 2 inch apart on prepared baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 400°F (204°C).

Bake for 15 to 18 minutes or until golden. Remove from pans to wire cooling racks to cool.

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