BUTTERNUT COCOA RECIPES

Name: Butternut Squash Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen.
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm 2% 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

BUTTERNUT SQUASH ROLLS RECIPE: HOW TO MAKE IT

Butternut Squash Rolls Recipe: How to Make It image

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% 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

Steps:

In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 135 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 213mg sodium, CarbohydrateContent 26g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

BUTTERNUT SQUASH ROLLS RECIPE: HOW TO MAKE IT

Butternut Squash Rolls Recipe: How to Make It image

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% 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

Steps:

In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown.

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