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Author Notes: My friend Rice’s mom’s squash rolls- heavenly, buttery, and barely sweet - are what I used to inhale when at Rice’s house on the day after Thanksgiving. I made them for my first Bombay thanksgiving last year. They are as airy and soft as pillows, and simple to make. This recipe makes 8 large rolls or many smaller rolls - janki
- 1 and 2/3 cups milk
- 2 and 2/3 tablespoons butter
- 2 packets active dry yeast
- 1/2 cup warm water
- 1 teaspoon salt
- 1/2 cup sugar
- 1/2 cup boiled and mashed butternut squash or pumpkin
- 6 cups flour, or enough for the right consistency
- scald milk in a double boiler. add butter. let cool.
- In separate bowl dissolve 2 packets yeast in ½ cup luke warm water.
- In a large bowl, mix yeast with flour, butternut squash puree, salt, sugar, and milk-butter liquid. Knead and cover. Let rise until double in bulk (about 1 hour or more).
- Roll out dough, cut and arrange in buttered 10” pans.
- Brush with melted butter, cover with cloth. Let rise until double in bulk (about 1 hour).
- Bake at 400° until golden brown, about 15-20 minutes.
- Brush with melted butter again while hot.
- This recipe was entered in the contest for Your Best Dinner Rolls
- This recipe was entered in the contest for Your Best Butternut Squash