Squash Rolls
A holiday favorite from my mother-in-law, Pat Maynard
Recipe type: Side Dish, Breads
  • 1 cup cooked squash
  • 2 tablespoons butter
  • 1 cup scalded milk
  • 1 yeast cake (1 envelope active dry) dissolved in ½ cup water
  • 1 teaspoon salt
  • 1 cup sugar
  • 4-5 cups flour
  1. Mix squash, butter, salt and sugar. Add milk and mix. When cool, add yeast mixture. Add flour till bread dough consistency, just til it holds together. Turn dough over in a greased bowl to coat both sides. Cover with a dishcloth and let rise in a warm place till doubled. Punch it down and let rest for 5-10 mins. Shape into rolls in a greasy pan and let rise again till doubled. Bake at 400 for about 12-15 mins.
  2. A good way to find a warm place to rise is to turn the oven on (any temp) for 2 minutes and then shut it off and that way it’s away from drafts, etc.
  3. My mom and I have both had times where we make the rolls and the middle seems a bit underdone”¦Pat doesn’t ever seem to have this problem. I think next time I make them, I’m going to try making the rolls in two 8×8 pans instead of one 9×13. Just thought I would mention that!
Recipe by This Week for Dinner at https://thisweekfordinner.com/squash-rolls-2/