Rice's mom's squash rolls

October 24, 2010
0 Ratings
  • Serves 8
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

What You'll Need
  • 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.

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2 Reviews

student E. October 25, 2010
this looks wonderful and reminds me of the rolls my family has at thanksgiving!
cheese1227 October 24, 2010
Interesting. I've had sweet potato rolls, but not with squash.