Rice's mom's squash rolls

By janki
October 24, 2010
3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Rice's mom's squash rolls

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 rollsjanki

Serves: 8

  • 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
  1. scald milk in a double boiler. add butter. let cool.
  2. In separate bowl dissolve 2 packets yeast in ½ cup luke warm water.
  3. 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).
  4. Roll out dough, cut and arrange in buttered 10” pans.
  5. Brush with melted butter, cover with cloth. Let rise until double in bulk (about 1 hour).
  6. Bake at 400° until golden brown, about 15-20 minutes.
  7. Brush with melted butter again while hot.

More Great Recipes: