HOMEMADE BUTTERNUT SQUASH ROLLS
My grandma loves these light moist rolls, and so do my nieces and nephews. They are a great way to use leftover squash-or to get non-squash lovers to eat this delicious vegetable! -Angela Leschisin of Turtle Lake, Wisconsin
Provided by Taste of Home
Time 45m
Yield 20 rolls.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; divide into 20 pieces. Shape each piece into a ball. Place 2 in. apart on baking sheets coated with cooking spray. With a sharp knife, make shallow slashes on top of rolls. Cover and let rise until doubled, about 45 minutes. , Bake at 400° for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 147 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 156mg sodium, Carbohydrate 26g carbohydrate, Fiber 2g fiber), Protein 4g protein.
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
BUTTERNUT SQUASH CAKE ROLL
This is from Taste of Home. I think it sounds delicious! This pretty dessert is perfect for autumn! Chilling time is included in cook time.
Provided by Courtly
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
- Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
- Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
- In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.
Nutrition Facts : Calories 359.7, Fat 19.2, SaturatedFat 7, Cholesterol 86.9, Sodium 241.6, Carbohydrate 43, Fiber 1.3, Sugar 33.1, Protein 6.1
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- In a small saucepan, combine the milk, squash puree and sugar and cook over low heat, whisking, until the milk is lukewarm and the sugar is dissolved. Remove the pan from the heat. Whisk in the yeast and egg; let stand until foamy, 10 minutes.
- In the bowl of a stand mixer fitted with the paddle, beat the 4 1/4 cups of flour and the salt at low speed just to combine. With the machine on, slowly add the warm milk mixture and beat until incorporated, about 1 minute. Beat in 1 tablespoon of the butter until completely incorporated; scrape down the side of the bowl. Add the remaining 7 tablespoons of butter, 1 tablespoon at a time. Beat the dough until well combined, about 2 minutes.
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