Fall Harvest Squash Rolls

Photo Credit
Becky Luigart-Stayner
The Editors
Makes 4 dozen rolls.
Donna Kimball, Beech Hill Farm, Hopkinton, New Hampshire
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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.

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
  1. Dissolve yeast in warm water. Set aside until foamy.
  2. 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 the dough pulls away from the side of the 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.
  3. Preheat oven to 375°F. Grease four 9-inch cake pans.
  4. Divide dough into four equal pieces, then divide each quarter into 12 pieces. Shape each piece into a ball.
  5. 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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