Wednesday, November 16, 2011

grandma's cookbook . . . Squash Rolls for Thanksgiving!

Can you believe it . . . next week is Thanksgiving!!! I love Thanksgiving! I love getting together with family, I love fixing the turkey, mashed potatoes, gravy and stuffing and I love putting up the Christmas tree as soon as dinner is over!!! I celebrate Christmas for a full month . . . each time my grandsons are at my home between Thanksgiving and Christmas, they get to open a gift! (Most of them are Hot Wheel cars, books, and other smaller items, but they most certainly add to the fun!!!) I absolutely love, Love, LOVE giving gifts . . . this is one reason I LOVE having give-aways on this blog!!!


So, this year for Thanksgiving, I'm fixing turkey breast in my slow-cooker (it's basically the same recipe as I shared this past June for slow-cooker chicken and apples) and mashed potatoes, gravy and stuffing. My daughter is bringing her cranberry sauce, my daughter-in-law is bringing her green bean casserole and my mom is bringing applesauce and pumpkin pie. The only thing left is the rolls and so I'm making my favorite squash rolls . . . I'd love to share this tasty and simple recipe with you! Several years ago I saw this recipe in Taste of Home magazine and it has been my favorite roll recipe ever since!
Ingredients -

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 1 cup mashed cooked butternut squash
  • 5 to 5-1/2 cups all-purpose flour, divided
Directions -
  • In a large bowl, dissolve yeast in milk and water.
  • Add butter, salt, sugar, squash and 3 cups flour; beat until smooth
  • add enough flour to form a soft dough on a floured surface knead until smooth and elastic - 6-8 minutes
  • place in greased bowl turning once to grease top, cover and let rise in a warm place until doubled - about an hour
  • punch dough down, form into rolls and place in two greased 10-inch cast iron skillets or 9 inch round baking pans
  • cover and let rise until doubled - about 30 minutes
  • bake at 375 for 20-25 minutes or until golden brown - makes 2 dozen rolls
These rolls are beyond yummie as rolls and if you have any left-overs . . . you may need to double the recipe to have left-overs . . . they make the most amazing rolls for sandwiches with your left-over turkey! Enjoy and Happy Thanksgiving!

3 comments:

  1. I absolutely cannot believe that Thanksgiving is just around the corner—and I'm so excited to have stumbled upon this recipe! I'm tired of cooking the same old thing every year, so this year I've decided to try out a couple new recipes. And after reading this one, squash rolls are officially going on my humble little menu!

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  2. Katrina, thank you for reading my blog . . . I'm sure you will enjoy these rolls with your family! :^)

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  3. Thank you! I look forward to trying these.

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