Dr Andy Bob
  • Home
  • About Me
  • American
  • Chinese
  • Dessert
  • Drink
  • French
  • Indian
  • Jewish
  • Moroccan
  • Middle Eastern
  • Southwest/Mexican
  • Spanish
  • Thai
  • Thanksgiving

Squash Rolls
(Hand Mix - Full Batch)

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
Picture
  1. In a stand mixer combine first set and mix well
  2. 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
  3. 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).
  4. Cover dough with a hand towel and let rest 10 minutes
  5. 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.
  6. Bake at 350 for 20 minutes.
  7. Yield: 2 baking sheets full, about 55 rolls when using a 2” biscuit cutter
  8. Calories:  5320/recipe and 95/roll
  9. Source: Gail Fine and "some magazine".

Category:  Thanksgiving, American                                                                                                                     Modified 1/4/13
Print Friendly and PDF