Rich Squash Rolls

Rich Squash Rolls

These rolls are a family favorite. We have them every Thanksgiving. My sister Cindy always makes them and has been making them for years. They are rich, soft and sweet and make a perfect addition to the dinner table. While I use cooked butternut squash in mine pumpkin could be used as well as other winter squashes. They are also a beautiful color.

Rich Squash Rolls

1 c. milk

4 T. butter

½ c. sugar

¼ c. brown sugar

1 t. salt

1 pkt. Yeast

4-5 c. flour

1 ½ c. cooked butternut squash, strained, or 1 (16oz.) can squash or pumpkin

2 eggs, room temperature

Scald milk and butter. Place sugar and salt in large bowl and pour in milk mixture. Cool to lukewarm. Add yeast and 2 cups of flour. Beat at medium speed with mixer for 2 minutes. Add squash and eggs and mix until smooth. Add flour gradually to form a stiff dough. Knead on floured board for 7-8 minutes. Place in a greased bowl, turning dough to coat evenly. Cover with a towel and allow to rise until doubled. Punch dough down and shape into rolls. Dough can be placed in a greased cake pan where they will touch each other as they rise making softer rolls. You can also place them in muffin tins, or shape into rolls and place on greased baking sheet for crispier rolls. Cover and let rise until doubled. Bake at 375 degrees for about 25 minutes. Butter tops while warm. Makes 2 ½ -3 dozen.

Variation: you can also add ½ t. ground nutmeg, 1-2 T. chopped chives or 1 T. parsley flakes for a little different flavor.

Rolls rising

Fresh from the oven

Brush with melted butter while warm