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
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Ingredients
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1 and 2/3 cups
milk
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2 and 2/3 tablespoons
butter
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2 packets
active dry yeast
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1/2 cup
warm water
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1 teaspoon
salt
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1/2 cup
sugar
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1/2 cup
boiled and mashed butternut squash or pumpkin
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6 cups
flour, or enough for the right consistency
Directions
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scald milk in a double boiler. add butter. let cool.
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In separate bowl dissolve 2 packets yeast in ½ cup luke warm water.
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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).
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Roll out dough, cut and arrange in buttered 10” pans.
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Brush with melted butter, cover with cloth. Let rise until double in bulk (about 1 hour).
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Bake at 400° until golden brown, about 15-20 minutes.
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Brush with melted butter again while hot.
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