Autumn Herb Rolls

Scrumptious Squash Rolls

Squash rolls

  • 2 (.25 ounce) packages active dry yeast
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1/3 cup brown sugar
  • 2 tsp salt
  • 1 tsp Maple Sugar
  • 2 eggs
  • 1/2 cup melted butter
  • 1 cup canned squash
  • 3 1/2 cups all-purpose flour
  • 3 cups whole wheat flour
  • 1/4 cup butter, softened (optional)

Dissolve yeast in warm water and stir in sugar, salt, 1/2 cup butter, squash and eggs. Add 3 cups of the all-purpose flour and beat well. Stir in enough additional flour to make dough easy to handle. (Gradually, adding the whole wheat flour last) Knead on lightly floured surface until smooth and elastic. Place in greased bowl, covered, and allow to double in size. Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet and allow to rise. Bake at 375 degrees F (190 degrees C) for 15-20 minutes.


Photo Credit: Taste Of Home


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