Fall Harvest Squash Rolls

Recipe for Fall Harvest Squash Rolls
Becky Luigart-Stayner

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.

Yield: 

Makes 4 dozen rolls.

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Course

Reader Comments

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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????

how to print recipe

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

PLEASE check your ingredient amounts

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..

Update! Managed to salvage it!

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!

squash rolls

Hello, Karen. We admire your perseverance! We went back to the source of the recipe and you are correct that the measurements were not quite right. We have updated the recipe.