Squash Rolls

Barbara Chaisson


These rolls are a family staple for Thanksgiving and Christmas.


★★★★★ 1 vote

8 or more
15 Min


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1/2 c
canned squash or pumpkin
1/4 c
1/2 tsp
egg beaten
1 pkg
yeast dissolved in 1/2 cup water
1/2 stick
21/2 to 3 c
1/2 c

How to Make Squash Rolls


  • 1Scald the milk (heat until bubbles form on the top - do not boil)
  • 2Dissolve 1 package of yeast in 1/2 cup of warm (not hot) water
  • 3In a bowl, mix 1/2 cup squash or pumpkin, 1/4 cup sugar, 1/2 teaspoon salt, and 1/4 cup of butter.
  • 4Add Scalded milk and mix
  • 5When mixture is lukewarm, add the beaten egg and dissolved yeast.
  • 6Slowly mix the flour into the mixture, until you have the righ consistency. Not too wet nor too dry.....if that helps.
  • 7Cover the bowl with a dish towel and put in draft free place to rise. Dough will double in size when risen. This takes around an hour...more or less.
  • 8Punch dough down and roll out into a circle on a pastry sheet or counter top that has been sprinkled with flour to eliminate sticking.
  • 9Cut into triangles with a pizza cutter if you have one. Otherwise use a knife.
  • 10Roll the triangles into rolls, place on a baking sheet, cover with a dish towel and let rise again. This will probably take 30 minutes.
  • 11Bake at 400 degrees for 10-15 minutes until rolls are lightly brown on the top. Serve and enjoy!

Printable Recipe Card

About Squash Rolls

Course/Dish: Other Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Healthy, Heirloom

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