Piper brought these delicious Squash Rolls to our Grandma’s Kitchen event.

(Amish Butter not represented in photo)

They were truly tasty, so thank you for sharing this family recipe with us.

Squash Rolls

1 ½ Cups Squash (I thaw one 10 oz. package of frozen squash)

1 cup hot milk

1 cup sugar

4 T melted butter

1 1/2 t salt

1 Pkg. Yeast

5 cups Flour

Melted butter as needed

Dissolve yeast in ¼ cup hot water (take care that it’s not too hot because if it is it can kill the yeast) and a tiny bit of sugar. Let set for about 15 minutes.

Heat milk and butter. Remove from heat and pour into a bowl. Add sugar, salt and squash. Add yeast to 1 cup of flour and mix with squash mixture (it will look lumpy but smooth out as you add more flour). Add remaining flour and stir. Dough will be sticky. Cover bowl with cloth and place in a warm place until it rises to almost double in size. Divide dough into 3 balls. On a cutting board place up to a cup of flour. Mix flour with 1 ball of sticky dough. Roll each ball into a large circle. Brush with melted butter. Cut into 12 pie shaped pieces. Starting with the larger end, roll dough into a crescent shape. Place rolls on buttered pans. Cover and place in a warm place until they rise.

Bake at 375 degrees until golden brown about 12 -15 minutes. Remove from oven and brush top of rolls with melted butter. Rising times vary. Typically it takes 1 ½ hours the first time and 1 hour the second time. Take care that you don’t kill the yeast. If the yeast doesn’t become foamy you may have to use another package. Also, when you heat the milk and butter don’t let it boil.