Author Notes: My friend Rice’s mom’s squash rolls- heavenly, buttery, and barely sweet – are what I used to inhale when at Rice’s house on the day after Thanksgiving. I made them for my first Bombay thanksgiving last year. They are as airy and soft as pillows, and simple to make. This recipe makes 8 large rolls or many smaller rolls —janki
Serves: 8
Ingredients
-
1 and 2/3
cups milk
-
2 and 2/3
tablespoons butter
-
2
packets active dry yeast
-
1/2
cup warm water
-
1
teaspoon salt
-
1/2
cup sugar
-
1/2
cup boiled and mashed butternut squash or pumpkin
-
6
cups flour, or enough for the right consistency
Directions
- scald milk in a double boiler. add butter. let cool.
- In separate bowl dissolve 2 packets yeast in ½ cup luke warm water.
- In a large bowl, mix yeast with flour, butternut squash puree, salt, sugar, and milk-butter liquid. Knead and cover. Let rise until double in bulk (about 1 hour or more).
- Roll out dough, cut and arrange in buttered 10” pans.
- Brush with melted butter, cover with cloth. Let rise until double in bulk (about 1 hour).
- Bake at 400° until golden brown, about 15-20 minutes.
- Brush with melted butter again while hot.