Easy Squash Dinner Rolls Recipe - Alyona’s Cooking (2024)

Canned pumpkin is already pureed and ready to use. If making these rolls with fresh garden squash you’ll have to either roast them or boil them until tender. This is typically done with the skins on. Here’s how;

• Wash and slice the squash lengthwise.
• Remove the seeds using a spoon.
• Place into a kettle or roasting pan. If cooking in a pot, pour 2-inches of water to the bottom of the pot to prevent scorching. and cook until tender. If roasting in the oven put face up and bake until tender.
• Scoop the flesh out of the skins and puree with a little water until smooth.

This recipe calls for dry yeast, although wet yeast can be used too. There are two types of dry yeast;

Active Dry Yeast-has to be activated or awakened by warm liquid.

Instant Dry Yeast-can be used directly into doughs without the need for dissolving or activating beforehand.

Dinner rolls are typically shaped into balls then placed into a baking dish or sheet pan to further rise for soft and fluffy rolls. Here’s how to shape them:

1. Divide the dough into smaller portions using a bench scraper.
2. Score the dough to give you equal pieces. Doing this also allows you to remark any piece.
3. Cut the dough.
4. Shape the dough into balls (there are 2 ways to make dinner rolls either pinch down the seams or push the dough through your finger and thumb.)

Dinner rolls aren’t only for dinner! These squash rolls are like traditional rolls only with a tint of color and extra fiber so you won’t detect any squash or vegetables in them! Here are some creative ways to serve this bread;

• Sliders-breakfast sliders or cheeseburger sliders!
• Breakfast Sandwiches-swap the croissants for these breakfast sandwiches!
• Side to Soups-serve to a bowl of hot broccoli cheddar soup or meatball soup.
• Side to Pasta Dishes-fettuccine alfredo or 5-cheese ziti al forno.
• Appetizer to the main dish!

Yes! This batch feeds a crowd so leftovers are likely! I like to freeze my baked rolls for easier serving later. However, if you wish to freeze your dough balls prior to baking simply shape into balls and flash freeze. Then transfer frozen dough balls into a freezer bag and keep frozen for up to 3 months. Long periods of freezing can kill the yeast.

When ready to use simply proof or thaw in a warm place until tripled in size.

Servings: 80 rolls

Author: Alyona Demyanchuk

Dinner Rolls:

How to make Squash Dinner Rolls:

• 

  In a large mixing bowl dissolve the first three ingredients. Add the remaining ingredients reserving 10 cups of flour. Beat with a hand mixer for 2 minutes.

• 

  Knead in the reserved flour until soft and slightly tacky.

• 

  Let rise for 45 minutes in a warmed oven or until doubled. Punch down and let rise again for 50 min.

• 

  Form into 80 balls (by cutting the dough into four equal pieces then each piece into 20 pieces.) Place rolls side by side onto a sheet pan and let rise until doubled (20 min.)

• 

  Bake at 325°F for 15 min on the bottom rack. Brush hot rolls with melted butter if desired.

Squash-any winter squash can be used including acorn, butternut, or pumpkin. Fresh squash must be cooked then pureed or simply buy canned pumpkin or squash.

To Roast Squash:Wash and slice the squash in half lengthwise. Arrange onto a baking sheet and roast open for 1 hour or until flesh is fork-tender. Scoop out of skins and puree with a little water until smooth. One small butternut squash equals about 1 cup of puree.

Altitude:depending on your elevation you may need more flour. Add an Additional 2-3 cups of flour if your elevation is over 65′.