Squash Pull Apart Dinner Rolls Recipes

SQUASH PULL-APART DINNER ROLLS

Steps:

• In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
• Add squash and shortening; mash with a fork until shortening is in small pieces. Add 11/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
• Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 11/2 hours.
• Preheat oven to 400 degrees and butter a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls; cut each ball into 6 pieces.
• Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
• Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.

SQUASH ROLLS

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.

WINTER SQUASH DINNER ROLLS

Steps:

• In large bowl, combine 2 c flour and yeast. In a saucepan, heat milk, shortening, sugar and salt until warm, and stir until butter or shortening melts.Add to dry mixture in mixing bowl. Add egg and squash. Beat at low speed 30 seconds, then at high speed 3 minutes. Stir in enough flour to make a soft dough.
• Turn out onto lightly floured board. Knead until smooth and elastic. Place in oiled bowl and let rise until doubled - 1 1/4 hours (or overnight in refrigerator). Punch down and let rest 10 minutes. Roll out and shape into rolls or cut with biscuit cutter. Let rise again and bake at 400 degrees for 10 to 12 minutes until brown. Remove and brush rolls with melted butter.