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Recipe for Fall Harvest Squash Rolls | Almanac.com

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Fall Harvest Squash Rolls

Photo Credit
Becky Luigart-Stayner
Yield
Makes 4 dozen rolls.
Category
Bread
Course
Breads
Credit
Donna Kimball, Beech Hill Farm, Hopkinton, New Hampshire
Sources
The Old Farmer's Almanac Readers' Best Recipes
The Editors
October 24, 2022
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These fall harvest squash rolls are always a hit! People are surprised when they learn they’re made from squash. Any mashed winter squash works, including butternut squash, acorn squash, and pumpkin. The rolls are golden and soft—best fresh from the oven.

Find more delicious family favorites in our cookbook, Readers’ Best Recipes and the Stories Behind Them.

Ingredients
2 tablespoons active dry yeast

1/2 cup lukewarm (105° to 115°F) water

scant 3/4 cup vegetable shortening

1/2 cup sugar

2 eggs

1 cup cooked and mashed winter squash

1 cup warm milk

8 cups all-purpose flour, plus more as needed
1 teaspoon salt
Instructions

Dissolve yeast in warm water. Set aside until foamy.

In a bowl, cream shortening with sugar. Beat in eggs. Add squash and mix until blended. Add warm milk and yeast mixture. Slowly add flour and salt. Continue to mix until dough pulls away from side of bowl. Add flour as needed to make a soft dough, being careful not to add too much. Let dough rise, covered, until doubled in size. Punch down, cover, then let rise again until doubled.

Preheat oven to 375°F. Grease four 9-inch cake pans.

Divide dough into four equal pieces, then divide each quarter into 12 pieces. Shape each piece into a ball.

Place balls in single layer, touching, in prepared pans. Cover and let rise until doubled. Bake for 20 minutes, or until lightly browned. Remove from pans and set aside to cool.

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Comments

Shawn Gillham (not verified)

2 years 4 months ago

These are the bomb diggity dog! Never have I repeated a recipe as frequently as this one! Bravo! Well done!

Marcia White (not verified)

2 years 6 months ago

Can these rolls be frozen - either before or after baking? The recipe makes far too many for just my husband and myself

Hi, Marcia. Yes, you can freeze them for baking at another time.

Pam (not verified)

3 years 7 months ago

This sounds so good and I would love to make them if I didn't eat low carb. It would be nice if you did some healthy low carb recipes, now and then. I know I would sure love it and I'm sure others out there would love it as well that eat a healthy diet and not the Standard American Diet (SAD) that most eat.

Diana (not verified)

3 years 6 months ago

Low Carb Flours in Our Keto Kitchen: Coconut Flour. Almond Flour.

Karen (not verified)

4 years 6 months ago

There have been many times when I have wanted to print out a recipe for use later, but have not found a printer friendly option on your link, and have just scrapped the idea. I rarely even look at your recipes now as it is frustrating to want to work with them and be unable to print them. So it is with this one. :( I can cut and paste, but rarely take the time to do that, and the pictures don't come through well when I do - at least for the most part. Can you please adapt your recipes to include a printer friendly option? Pretty please????

Hi, Karen. Right below the title of the recipe you will see several colorful buttons. The green one is the print button.

I'm not seeing any colorful buttons. No print option. I always have to cut/paste and that sucks.

Karen (not verified)

4 years 8 months ago

Hi, I was a bit suspicious when i started assembling the ingredients, first 4 TABLESPOONS of dry yeast in 1 cup water, that's like 7 packs of dry yeast (at 2 1/4 teaspoon in each)! Well, I don't like second guessing a new recipe so I continued...creamed the sugar and shortening....then the wet stuff: it calls for 2C squash, 2C warm milk, 4 eggs and the yeast mixture.....awfully wet, here..... ok add dry; in this case "8C flour and maybe a little bit more"? Too late to quit now, just trying to minimize the damage...luckily I only added 1 of the two cups of milk and mixed the rest by hand because my Kitchen-aid overflowed at 11Cups of flour. Methinks there is a mistake here....Well, I've never had yeast squash pancakes..... Oh, BTW, every recipe that came from this book links to a page that states the book is out of stock...perhaps that is just as well..

So, the "bread creature" doubled in 30 minutes. I punched it down but it was very sticky, not going to form rolls with this. I greased and floured a large, heavy baking pan. After putting the"batter" in, I sprinkled the top with ground Rosemary and Kosher salt. Baked it a preheated 375 degree oven for 45 minutes until a wooden skewer came out clean and it sounded hollow when tapped. It baked off to double the size from the raw state (I was glad it didn't run over in the oven!). It is very good! Light, sorta like a dense cake, very sweet but the Rosemary and Kosher salt took some of the edge off the sweetness. Thankful that all that didn't go to waste! I snapped pictures in case you're interested, let me know how to upload them. Yankee ingenuity and a lot of luck won again! P.s. I am still interested in that cook book!