Janet’s Appalachian Recipes

By Janet Crow

Janet Crow

Butternut Squash Rolls

Not too long ago, I was going through my Mama’s family recipe files and I stumbled across one that my Aunt used to make for squash rolls. I remembered them being so light and fluffy and I decided to try to make them using a butternut squash I had sitting on the counter. They turned out just as I had remembered them. My husband, who is not a squash eater of any kind, couldn’t stop eating them.

Since I made such a large batch, I popped the leftovers in a freezer bag and put in the freezer. Now, when I need rolls to go with supper, I just pull out a few to thaw and reheat.

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Butternut Squash Rolls

1/2 C. mashed butternut squash

1/4 C. warm tap water

1 T. instant yeast

1/4 C. + 1/2 tsp. sugar

1/4 C. butter (not margarine) softened to room temp.

1/3 C. warm milk

2 1/2 to 3 C. all purpose flour

1 tsp. salt

For the mashed squash, put the whole squash in the microwave for 5 minutes. Carefully remove, cut in half, seed and peel. Chop the squash up and place on a plate. Put back in the microwave for 5-6 minutes till tender enough to mash, set aside.

Put the water, yeast and 1/2 tsp. sugar in the bowl of a stand mixer fixed with a dough hook. Allow to foam up, about 5 minutes. Add the warm milk, remaining sugar and the butter and begin to mix on low speed to break up the butter. Start by adding 1 C. of flour at a time to incorporate the butter, depending on the humidity where you live all 3 cups may not be necessary. After adding the 2nd cup of flour add the mashed butternut squash and salt. Continue mixing and adding more flour to form a soft dough that pulls away from the side of the bowl. Turn the dough out onto a lightly floured surface and knead for 1 minute. Form into a ball and place in a greased bowl. Cover with a clean towel and allow to rise for 1 hour. Remove the dough from the bowl, knead a couple of times and pinch off 12 equal size pieces of dough. Form into a ball and place in a lightly greased 9×13 glass pan. Cover with the towel and allow to rise again for 1 hour. Bake the rolls in a 400 degree oven for 15 minutes. Brush with a little melted butter after baking.

Janet Crow
http://williamsondailynews.com/wp-content/uploads/2016/05/web1_Janet-Crow-CMYK-1.jpgJanet Crow

Butternut Squash Rolls
http://williamsondailynews.com/wp-content/uploads/2016/05/web1_butternut-squash-rolls.jpgButternut Squash Rolls

By Janet Crow

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