Squash Rolls

Barbara Chaisson


These rolls are a family staple for Thanksgiving and Christmas.


★★★★★ 1 vote

8 or more
15 Min


  • 1/2 c
    canned squash or pumpkin
  • 1/4 c
  • 1/2 tsp
  • 1
    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


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