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
  • Milk


  1. Dissolve yeast in the warm water.

  2. In a large bowl mix 5C flour, sugar and salt. Make a well in the center and add milk, squash, shortening and yeast.

  3. Stir together and then stir in the rest of the flour in two 1/2 C portions.

  4. 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.

  5. 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.

  6. Preheat the oven to 400 degrees

  7. 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!

  8. Place formed rolls into an oiled 9X13 or larger pan.

  9. Brush tops of rolls with milk.

  10. Bake at 400 degrees for 15-20 minutes