Butternut Squash Rolls

by Jenn @ Frugal Upstate on November 20, 2013

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 potatoesCranberry RelishCranberry 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!Butternut Squash RollsThese 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

Butternut Squash Rolls

Ingredients

  • 1 1/2 C Mashed Butternut Squash
  • 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
  • Milk

Instructions

  • -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
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Squash Rolls in Dough form

 What are the must have recipes for your family at Thanksgiving?

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{ 4 comments… read them below or add one }

Beth Jones November 21, 2013 at 8:34 am

Thank you Jenn! I was wanting something a little special and different to take to my mil’s… this might fit the bill!

Reply

Jenn @ Frugal Upstate November 21, 2013 at 8:40 am

Great! I hope you enjoy them as much as we did!

Reply

natasha November 25, 2013 at 3:29 am

I’m assuming that since it’s to be ” mashed” the squash is boiled or roasted till soft first ?

Reply

Jenn @ Frugal Upstate November 25, 2013 at 8:14 am

Yes, cooked, mashed it should probably read :)

Reply

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