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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

Fall Harvest Squash Rolls
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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)

1 year 10 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 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 1 month 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 ago

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