BUTTERNUT SQUASH ROLLS
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
SQUASH PAN ROLLS
Categories Bread Dairy Bake Thanksgiving Squash Fall Bon Appétit
Yield 24 Rolls
Number Of Ingredients 7
Steps:
- Combine milk, 3 tablespoons butter and sugar in heavy medium saucepan. Stir over low heat until butter melts and mixture is heated through. Whisk in squash. Remove from heat and cool until thermometer inserted into mixture registers 125°F to 130°F, about 5 minutes.
- Mix flour, yeast and salt in food processor. With machine running, add squash mixture through feed tube; process until ball forms. Continue to process 45 seconds longer to knead dough.
- Butter large bowl. Add dough to bowl and turn to coat. Cover bowl with towel. Let dough rise in warm draft-free area until doubled, about 50 minutes.
- Preheat oven to 375°F. Butter two 9-inch-diameter cake pans. Punch down dough. Turn dough out onto lightly floured work surface. Divide dough into 24 equal pieces. Form each piece into ball. Arrange 12 balls in each prepared cake pan, spacing apart. Melt remaining 2 tablespoons butter in small saucepan over low heat. Brush rolls with 1/3 of melted butter. Cover pans loosely with foil. Let rolls rise in warm draft-free area until doubled, about 20 minutes.
- Brush rolls again with 1/3 of melted butter. Bake rolls uncovered until golden brown, about 25 minutes. Transfer pans to rack. Brush rolls with remaining melted butter. (Can be prepared 2 weeks ahead. Cool rolls completely in pans. Cover pans with foil and freeze. Thaw rolls; then reheat rolls, covered in pans, in 350°F oven about 10 minutes.) Serve rolls warm.
WINTER SQUASH ROLLS
This recipe is always a real hit! Every time I make these I get asked for the recipe. People can't believe it when I tell them that they're made from winter squash. These delicious rolls taste best fresh out of the oven.
Provided by TRACEY_MITCHELL
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
- Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.
Nutrition Facts : Calories 363.2 calories, Carbohydrate 61.2 g, Cholesterol 1.6 mg, Fat 9.6 g, Fiber 3.1 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 399.1 mg, Sugar 9.4 g
SQUASH ROLLS
What could be better? A yellow veggie as a buttery, tasty crescent roll? Simple, quick and the kids love them. I originally found this recipe at WorldWide Recipes, years and years ago. A tried and true favorite.
Provided by LilBit6_2
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 450°F
- Mix the baking mix with the mashed squash thoroughly until you have a soft smooth dough. On a floured surface, roll dough to a 12" circle and spread with soft butter. Using a table knife or pizza cutter, cut into 12 or 16 wedges. Loosely roll up beginning at rounded edges. Place rolls with points underneath about 1" apart on an ungreased cookie sheet.
- Bake for 8 to 10 minutes or until a light golden brown. You can also sprinkle butter topped dough with Parmesan cheese before rolling into rolls.
- I use frozen Butternut squash instead of fresh cooked.
Nutrition Facts : Calories 184.6, Fat 6.6, SaturatedFat 1.7, Cholesterol 0.8, Sodium 432, Carbohydrate 27.4, Fiber 1, Sugar 5.2, Protein 3.6
HOMEMADE PAN ROLLS
One whiff of these fragrant rolls, and you'll be counting the moments until you can take them out of the oven!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h18m
Yield 48
Number Of Ingredients 9
Steps:
- Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
- Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 400°F.
- Bake 12 to 18 minutes or until golden brown.
Nutrition Facts : Calories 55, Carbohydrate 8 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Roll, Sodium 60 mg
HONEY-SQUASH DINNER ROLLS
These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. -Marcia Whitney, Gainesville, Florida
Provided by Taste of Home
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between 2 greased 9-in. cast-iron skillets or round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 375°. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20-25 minutes. Cover loosely with foil during the last 5-7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 186 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 238mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
SQUASH CLOVERLEAF ROLLS
Sweet, hearty winter squash plays a starring role in these tasty, tender dinner rolls.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 2
Number Of Ingredients 8
Steps:
- Heat milk, sugar, butter and salt in 1-quart saucepan until butter is melted; cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in milk mixture, squash and 2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double (Dough is ready if indentation remains when touched.)
- Grease 24 regular-size muffin cups. Punch down dough. Shape into 1-inch balls. Place 3 balls in each muffin cup. Cover and let rise in warm place 30 to 45 minutes or until double.
- Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 115, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Roll, Sodium 115 mg
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