Winter Squash Rolls

Prep Time:
30 mins

Cook Time:
45 mins

Additional Time:
1 hr 30 mins

Total Time:
2 hrs 45 mins

Servings:
12

Yield:
12 rolls

Ingredients

Directions

Preheat the oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain; cool and mash.

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar, and salt. Stir in yeast mixture, shortening, squash and milk; mix well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13×9-inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Bake rolls in the preheated oven for 10 to 15 minutes or until golden brown.

I Made It

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Nutrition Facts (per serving)