SQUASH PAN ROLLS
These lovely rolls have been a part of my family's holiday dinners for more than 40 years. I'm passing on the tradition by including my grandkids on the preparation.
Provided by Taste of Home
Time 50m
Yield 15 rolls.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in 1 teaspoon sugar; let stand for 5 minutes. Add the squash, milk powder, oil, salt, 2 cups flour and remaining water and sugar; beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rest for 10 minutes., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a floured surface. Roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20 -25 minutes or until golden brown. Cool on a wire rack. Brush with butter.
Nutrition Facts :
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