Are you looking for something a little different to add to your Thanksgiving Dinner this year? I don’t know about your family, but mine has VERY specific ideas about what should be on the table for Thanksgiving. You can’t change it up too much, and heaven forbid you actually REMOVE someone’s favorite dish! That would be tragic!
In the past I’ve shared many of our favorite Thanksgiving recipes– Time Saver Twice Baked potatoes, Cranberry Relish, Cranberry Conserve, Grandma’s Sausage Stuffing. . . I really wanted to share something new and different this year, but without changing up any of the family favorites. I hit upon the idea of using a new roll recipe!These rolls are moist and flavorful–just a tiny bit sweet. The color really is that lovely golden yellow you see in the photos. If you don’t tell anyone, they won’t guess that there is butternut squash in the recipe! What a great way to add color, flavor and some extra nutrition to any meal.
Butternut Squash Rolls
- 1 1/2 C Butternut Squash Mashed
- 1 C Milk Scalded
- 4 1/2 tsp Yeast 2 pkts
- 1/2 C Warm Water
- 6 C Flour
- 1/2 C Sugar
- 2 tsp Salt
- 1/2 C Shortening or Lard
Dissolve yeast in the warm water.
In a large bowl mix 5C flour, sugar and salt. Make a well in the center and add milk, squash, shortening and yeast.
Stir together and then stir in the rest of the flour in two 1/2 C portions.
Once it starts forming into a ball, turn it out onto a lightly floured counter and knead until it is smooth and elastic--about 5-10 min.
Oil a large bowl (big enough to hold 2X the dough). Place the ball of dough inside and then flip it over to coat it with oil. Cover it with a damp cloth and keep in a warm, draft free place for an hour or until it doubles in size.
Preheat the oven to 400 degrees
Cut the dough into approximately 20 pieces and form them into rolls about he size of a golf ball. The larger the rolls, the longer they will take to cook. This is a dense, moist dough, so you don't want the outsides to be overcooked and the insides undercooked--slightly smaller is better. Mine were a bit too big!
Place formed rolls into an oiled 9X13 or larger pan.
Brush tops of rolls with milk.
Bake at 400 degrees for 15-20 minutes
What are the must have recipes for your family at Thanksgiving?
Beth Jones says
Thank you Jenn! I was wanting something a little special and different to take to my mil’s… this might fit the bill!
Jenn @ Frugal Upstate says
Great! I hope you enjoy them as much as we did!
I’m assuming that since it’s to be ” mashed” the squash is boiled or roasted till soft first ?
Jenn @ Frugal Upstate says
Yes, cooked, mashed it should probably read 🙂
Jenn, this is a fantastic recipe. I adapted it (well, halved it) for my breadmaker-the result is a soft, golden colored loaf that slices very well and tastes absolutely amazing. My garden produced so much butternut squash last year and bread, Ive found, is my favorite use for it. And this recipe is so much better than any other I’ve tried.