How to make Squash Rolls

Some of my children fail to recognize the value of squash in the diet. Because of this, we tended to not eat as much as we should. As I began gardening more I found that it was an easy food to grow and store. So, I started researching ways to "hide" the squash from the kids. This is a recipe that quickly became a family favorite, even with the kids who wouldn't look at a squash normally.

activating yeast for squash roll dough in a hobart mixer bowl — activate yeast

I begin by activating my yeast. To do this I combine 7 teaspoons of yeast, 1 teaspoon sugar, and 1/2 cup warm water. After a quick stir I allow them to sit for 5-10 minutes.

making squash roll dough in a hobart mixer bowl — add ingredients

I then add the rest of my ingredients to my frothy yeast concoction. These include 1/4 cup softened butter, 2 cups warm milk, 1 quart of drained canned squash (about 2 cups), 1 cup sugar, 11 cups of white flour, and 2 teaspoons of salt.

Next, I mix the dough with a dough hook until it is a nice dough. (One that is not sticky but not too heavy either.) Everyone's flour is a little bit different as well as the conditions in their area so it is hard to give an exact amount. You may have to add a tiny bit depending on your conditions.

rising squash roll dough on a granite counter — rise

Then I left it covered in a warm place to rise for 30 minutes. About 70 degrees is a good starting temperature for rising. If it is a particularly cool morning, I will turn on my oven and place the dough on a baking sheet on the stove.

a woman cutting roll dough into pieces on a granite counter — cut into equal pieces

I start by separating the dough into 24 equal pieces. These do make large squash rolls so sometimes if I want smaller ones I will make it into 36. I then roll each of these pieces into a roll. If you want to see my technique for that, take a look at the video above. There is a little bit of a knack to it but once you get it, it's easy.

squash roll dough rolled on pans on granite counter — rolled dough

I then place them on a pan that has been sprinkled with cornmeal or grits. Now it needs an additional 30-60 minutes to rise. Consider preheating your oven to 350 at this point.

risen squash rolls on a granite counter — second rise completed

With the second rise done, I put the rolls in the oven at 350 degrees F for 30 minutes. I just bake it until the top is nicely browned and the inside is not doughy. If you tap on the top it should sound slightly hollow.

Fresh squash rolls on a granite counter — Fresh squash rolls

The outside should be nicely browned and the inside should be soft.

How to make Squash Rolls

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