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Thursday, November 10, 2011

Squash Rolls

Two nights ago I started thinking about the date because, well, I haven’t thought much about the date lately. And then it hit me that Thanksgiving was just over two weeks away. It’s like I’ve been living under a rock or something. Oh wait, I have! Anyway, I haven’t the foggiest idea what we’re going to do for Thanksgiving this year and I probably won’t know until a few days before. But even with that lack of planning, I do have a few recipes I can share leading up to the big day that will be mighty scrumptious for your probably-much-more-organized Thanksgiving!

I’ve had this recipe for squash rolls on the the site forever, but I never actually wrote a post about them. Because whenever I made them I didn’t have a chance to photograph them. Because we ate them too fast. And it’s a crying shame because if any recipe deserves a post, it’s this one.

This recipe comes from Nate’s mom. Of course I asked her to make them while she was here. And of course she obliged because she is {seriously} the best mother-in-law around. These rolls are moist, sweet, delicious, homemade goodness. I guarantee you cannot eat just one…especially hot out of the oven and smothered in butter.

If you do happen to end up with leftovers, be sure to zap your roll in the microwave for 20 seconds or so to get it piping hot again. And don’t forget that butter!

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!



  1. 1

    Those look AWESOME!!! I think I’m going to make these for Tday! How many does this recipe make, and can I double it, I have a lot of people coming to my house!

  2. 2

    Yeast breads always intimidate me, but this looks doable! And I love the idea of flavoring the rolls with squash.

  3. 3

    What kind of squash did she use? Would butternut work?

  4. 4

    Yum! I’m going to do a trial run on these before Thanksgiving. Thank you!

  5. 5
    Megan Flowers

    those sound delicious! Can`t wait to try them !!!

  6. 6

    Recipe looks delicious; just one question…. Are the rolls really sweet? Or kind of more like a Hawaiian Roll?

    • Jane Maynard

      they definitely have a sweetness to them, not crazy sweet, but definitely sweet! can I say sweet one more time in a single comment? sweet! 🙂

  7. Wow, wonderful looking rolls. I love anything that has squash in it so I may give these a go.

  8. 8

    sounds delish! do you top the rolls with butter before baking?

    • Jane Maynard

      pat doesn’t top them with butter…but I’m sure you could give that a try if you wanted to! 🙂 it’s probably a good thing she didn’t top them with butter given the amount that I put on the inside of the roll when I eat them…if there had been butter on top too, it might have been instant heart attack! 🙂

  9. 9

    can you give me instructions on how to cook the squash (we dont have canned ones here) and what variety do i get? Thanks!

    • Jane Maynard

      I would just go with butternut squash, pretty readily available everywhere, works perfectly for the recipe and tastes great! I’m kind of thinking acorn squash would be good, too!

      as for prepping it – peel the squash, cut it into evenly sized cubes and then bake in a 350 oven until it’s super soft, or you can even steam it (in the microwave or on the stove) until it’s soft. easy peasy! when Pat made the rolls this time around, she baked the squash in the oven in a casserole dish with a bit of butter on top and foil covering the squash.

      hope this answers your questions – please feel free to ask more if you need any clarification!

  10. 10

    I think canned pumpkin would work just as well too. You WILL have to change the name to Pumpkin Rolls though. Easy as pie.

  11. As for Thanksgiving, I’m looking forward to the sweet potatoes you posted about last year!

  12. 12

    Yes i have planned to make this butternut squash roll as thanks giving dish.

  13. 13
    Nikki CB

    These look great!

  14. 14

    Hi there! I’m trying out this recipe for the first time and I was wondering if I could make the dough and leave it in the fridge till morning and then just pop it in the oven before our thanksgiving dinner?

    • Jane Maynard

      hi vanessa!

      so, my mother in law is in bed now (she’s three hours ahead of me) so I can’t ask her and it’s her recipe…

      but…I’m going to guess that you can put it in the fridge, that’s just basically doing a slow rise. I did a little reading and it said you can refrigerate yeast dough unformed or formed (so after the first or the second rise)…it recommended covering with plastic wrap so you don’t lose all the moisture (place loosely to allow for the rise)…AND…you’ll probably want to have the dough sit at room temp for a bit since the dough will be very cold when you take it out.

      is this helpful at all? bottom line…I think it should work fine!

    • Vanessa

      Thank you!!! 🙂 ill let you know how they turn out! 🙂

    • Vanessa

      they turned out great and so yummy!!!!!! everyone loved them! thank you for this one loved it!

    • Jane Maynard

      yea! so glad you all loved them! 🙂

  15. 15

    So – as the person who writes recipes without a lot of ‘detail’ I am missing the ‘how long does it take to double’ info…. making these today – will let you know how they turn out. WISH YOU WERE HERE!!!!

  16. 16

    Is it bad form to like a post about your own recipe? Thanks! Now I don’t even need too search the recipe drawer! Happy Thanksgiving everyone!

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