Squash Rolls
(Hand Mix - Full Batch)
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2 cups
4.5 t 1 cup 1 t 1 t ¼ t ¼ t 12 oz 1 cup 1 stick 1/4 cup 5.5 cups |
flour
rapid rise, instant, or bread machine yeast (2 pkg) packed brown sugar ground ginger salt ground nutmeg cinnamon frozen cooked squash (1 pkg) milk butter water flour |
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- In a stand mixer combine first set and mix well
- Heat second set to a temperature of 120 to 130 degrees and immediately add to the flour mixture. Beat about 3 minutes on medium speed
- With a wooden spoon gradually add enough flour to make a stiff, not sticky dough. Knead the dough by hand for about 10 minutes. (Stand mixer would be fine but mine can only fit 1/2 a batch so I knead by hand).
- Cover dough with a hand towel and let rest 10 minutes
- Roll out 1 inch thick, cut to desired size, and place 1" apart on greased baking sheets. Cover with towel and let rise in a worm place until double in bulk - 30 to 60 minutes.
- Bake at 350 for 20 minutes.
- Yield: 2 baking sheets full, about 55 rolls when using a 2” biscuit cutter
- Calories: 5320/recipe and 95/roll
- Source: Gail Fine and "some magazine".
