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  1. 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
    Author:
    Recipe type: Side Dish, Breads
    Ingredients
    • 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
    Instructions
    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!