Winter Squash Rolls – Squashin’ Winter #SundaySupper

winter squash rolls pinterest

For Sunday Supper this week we’re working with winter squash.  Squash is delicoius.  I love summer squash, zucchini and yellow squash especially in my minestrone.  And I’ve always loved butternut squash.  I love it simply roasted in the oven with a little slather of butter.  But when the subject of winter squash was announced as the theme for this week, I was in a conundrum as to what to make.  Until I found this recipe on allrecipes.com.  I was browsing the winter squash recipes and came across this and couldn’t resist making it.  My sister-in-law made some kind of squash (I think butternut) rolls for Thanksgiving a few years ago, and they were delicious.  I adore making fresh rolls, especially for Thanksgiving, so I decided to give this recipe a try.  The original recipe was written by Allrecipes member Tracey Mitchell and can be found here.

I started this recipe by hopping over to The Jazzy Gourmet for a tip.  My friend Sherry K. at The Jazzy Gourmet gives tips every Tuesday, which she calls Zippy Tips.  She has lots of them, and they’re always lots of fun, you should zip over to her site to check them out.  The tip that helped me out for this recipe is The Easy Way to Peel a Butternut Squash.  Once I had followed her instructions about how to peel the squash, I chopped it up,cooked it for 15 minutes in boiling water, cooled it, mashed it up and was on my merry way.

Mashed butternut squash

This roll recipe starts with proofing the yeast in warm water.  I was chatting with a friend the other day about dough that won’t rise.  I think we figured out that her problem was that she wasn’t proofing the yeast in warm water.  That part is really important.  If the water is too hot it will kill the yeast, if it’s too cold, the yeast won’t develop and rise the way it’s supposed to.  Ideal temperature for water (or other liquid) for proofing is 100-110 degrees.  I love how yeast looks once it’s proofed.

Proofed yeast for squash rolls

While the yeast was proofing I mixed together 5 cups of flour, 1/2 cup white sugar, and 2 tsp. salt.  Once the yeast was proofed I combined the flour mixture, 1/2 cup shortening, one cup of scalded milk and the mashed butternut squash to the yeast in my stand mixer and mixed it together until it was well mixed.  Then I added more flour, a little at a time, mixing well after each addition.  When the dough pulled together I allowed it to knead for about 2-3 minutes in the machine.  I pulled it out of the stand mixer bowl and tossed it into a big bowl which I had coated with olive oil.  I topped the bowl with a damp cloth and stuck it in a warm spot for about an hour so that it could double in size.

Butternut roll dough before first rise

Before it has risen

butternut roll dough after first rise

After it’s risen

Now it was time to shape the rolls.  I love clover shaped rolls, so I divided the dough into 36 parts, (I was amazed that this recipe made so much, the serving amount on allrecipes.com is 12, I guess they think a serving is 3 rolls) and then divided each part into 3 and rolled them into little balls and stuck them into the cups of a muffin tin (have I ever mentioned how much I LOVE my muffin tins?).  Once this was done, I covered the tin with a warm cloth and set it aside so that the dough could double again, for about 30 minutes or so.

Shaped Butternut roll dough

About 15 minutes before the dough has finished rising I turned on my oven to preheat to 400° Fahrenheit.  When the rolls were doubled in size I put them in the preheated oven for 12 minutes.

Oh, how I love the smell of bread baking, and I love how these looked when they came out of the oven.

Fresh from the oven

Fresh from the oven

 

On the rack to cool

On the rack to cool

I gotta tell you, these rolls were absolutely delicious.  Soft and chewy, and very filling.  I’m gonna make ‘em again for Thanksgiving.

5.0 from 2 reviews

Winter Squash Rolls
 
Prep time
Cook time
Total time
 
Tracey Mitchell says: “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.” (http://allrecipes.com/recipe/winter-squash-rolls/detail.aspx)
Author:
Recipe type: bread
Serves: 36
Ingredients
  • 1½ cups cubed winter squash (I used butternut)
  • 2 packages (4½ tsp.) dry active yeast
  • ½ cup warm water (100-110 degrees Fahrenheit)
  • 5-6 cups all purpose flour
  • ½ cup white sugar
  • 2 tsp. salt
  • ½ cup shortening
  • 1 cup scalded milk
Instructions
  1. Bring a pot of water to a boil over meduim high heat and cook cubed squash for 15 minutes or until tender enough to mash. Drain, cool and mash.
  2. Dissolve yeast in warm water (I like to add a dash of sugar for the yeast to eat, but that’s optional) for about 10 minutes, until it’s nice a fluffy.
  3. In a seperate bowl, combine 5 cups flour, sugar and salt.
  4. In the bowl of your stand mixer combine yeast mixture, flour mixture, shortening and mashed squash.
  5. Once the mixture is well combined, gradually add extra flour (I add a couple of Tablespoons at a time), and mix until combined. You have added enough extra flour when the dough begins to form a ball and pulls away from the edges of the mixer.
  6. Once you have added enough flour, let the mixer knead the dough for about 2-3 minutes, until the dough is as smooth and supple.
  7. Oil a large bowl and transfer the dough to the bowl, cover with a moist cloth and allow to rise in a warm place until double, about 1 hour.
  8. Punch down the dough and divide into rolls. I got about 36 rolls from this recipe, which I chose to shape into clover rolls and bake in muffin tins. For regular rolls you may use a muffin tin, or a casserole dish. Whatever you decide to use, make sure you spray it well with non-stick cooking spray or grease it with shortening.
  9. After rolls are shaped, cover with a moist cloth again and allow to rise until double again in a warm spot in your kitchen, about 30 minutes.
  10. About 15 minutes before the rolls are finished rising, preheat your oven to 400° Fahrenheit.
  11. When the rolls are done rising, pop them in the oven for 10-15 minutes.

butternut squash roll with butter

 

 

 

 

 

 

 

Now, here’s the list of what other #SundaySupper friends came up with for Squashin’ Winter!  FIFTY different recipes, that’ll keep ya’ busy in the kitchen!

Breakfasts and Breads

Appetizers, Starters, and Condiments

Soups, Sandwiches, and Salads

Main Dishes

Side Dishes

Desserts

Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
Sunday Supper Movement

Wanna’ hear more about what we’ve got to say about Squashin’ Winter?  Join us tonight, Sunday November 17, 2013 at 7 pm EST on Twitter for the Squashin’ Winter conversation. Follow #SundaySupper!  
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. 
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement
 
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10 thoughts on “Winter Squash Rolls – Squashin’ Winter #SundaySupper

  1. Your rolls look fantastic! Perfect for Thanksgiving!
    Would love to be included in your link as I was live at 7am CST. Thanks!
    http://30aeats.com/recipes/roasted-butternut-squash-chunky-chicken-soup-sundaysupper/

  2. The colour that you got on these is amazing. I love it! Nice job!
    Shannon R recently posted the fabulous…Pumpkin Scones with Maple Nutmeg Icing Recipe #SundaySupperMy Profile

    • Thanks. My daughter said, “these are yellow?” I said, “yes, they have butternut squash in them.” She said, “Oh.” They are really delicious and with just the slightest hint of the squash flavor. Thanks for stopping by, Shannon.

  3. I’ll take a dozen please! ;-} I know I would really enjoy your lovely rolls, especially hot from the oven. They are beautiful. Thanks so much for sharing at Weekend Potluck…please come back again soon.
    The Better Baker recently posted the fabulous…Simple Pretzel Toffee BarkMy Profile

    • Thanks for stopping by and sharing you love!! They were indeed delicous. Unfortunately they don’t last very long, they were gone in a day! HUGS!

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  6. I love butternut squash too. It is by far my favorite fall food….of course any time of year is good! Love these rolls, will def be trying them! Thanks!
    Carie Spence recently posted the fabulous…Fruit Tart w/Chocolate Crust (Gluten Free)My Profile

  7. YUMMA! I love squash. I love rolls. I would love to try squash rolls!!!! Really great recipe. I invite you to link this up at The Wednesday Roundup tomorrow!
    christine recently posted the fabulous…Copycat Rice-A-RoniMy Profile

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