Rice's mom's squash rolls

October 24, 2010
0 Ratings
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

  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • student epicure
    student epicure
  • cheese1227