Butternut Squash Refrigerator Rolls Recipes

BUTTERNUT SQUASH DINNER ROLLS

Steps:

• In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls. , Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.

BUTTERNUT SQUASH ROLLS

Steps:

• In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown.

BUTTERNUT SQUASH CAKE ROLL

Steps:

• Preheat oven to 375°. Line bottom of a 15x10x1-in. pan with parchment., In a large bowl, beat eggs on high speed 3 minutes. Gradually add 1 cup sugar, beating until thick and lemon colored, about 2 minutes. Stir in squash. In another bowl, whisk together flour, baking soda and cinnamon; fold into squash mixture. Transfer to prepared pan, spreading evenly. Sprinkle with walnuts., Bake until a toothpick inserted in center comes out clean, 13-15 minutes. Cool on a wire rack 10 minutes. , Invert onto a tea towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a bowl, beat first four filling ingredients until smooth. Unroll cake; spread filling over cake to within 1 in. of edges. Roll up again, without towel; trim ends. Place on a platter; seam side down. Refrigerate, covered, 1 hour. If desired, dust with additional confectioners' sugar before serving.

SQUASH CINNAMON ROLLS

Steps:

• Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
• Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
• Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
• Bake in the preheated oven until golden brown, about 15 minutes.
• Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

BUTTERNUT SQUASH REFRIGERATOR ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in the warm water and the 1 Tablespoon sugar; let sit for 5 minutes.
• Add squash, cooled milk and butter mixture, brown sugar, eggs and salt; mix well.
• Add the 4 cups whole wheat flour and 2 cups white flour. Beat with your mixer or by hand 3-5 minutes.
• Stir in enough remaining flour to make a nice soft dough.
• Turn onto floured surface; knead until smooth and elastic. Slightly sticky is ok. Too much flour makes a dry bread.
• Divide into thirds and place each into gallon plastic bags, which you have oiled. Remove air before sealing. Place in refrigerator overnight.
• Remove from refrigerator and form each bag of dough into 24 balls, place into greased 9"x13" pans, cover and let rise until doubled, about 60 minutes.
• Bake at 350 degrees for 20-30 minutes or until golden or tests done.