I would say sorry for the double food post but Thanksgiving is tomorrow and everyone who's anyone is either making food or thinking about food...so I'm not sorry. Plus, I have the most delicious Thanksgiving roll recipe there ever was.
Recipes you get from trusted friends and family are always the best because you know they are tried and true. Jo-Ann Lovejoy is one of my family's closest friends and like a second mother to me. She passed along this recipe for Squash rolls that we now make every Thanksgiving. For those of you who had sons, brothers, friends, etc. at The Fenn School, it's also featured in the fall section of A Seasonal Taste of Fenn (also put together by the incredible Mrs. Lovejoy).
These rolls are fairly simple to make and they really are a crowd pleaser. For those of you who are worried about the squash imparting a strong flavor, it doesn't and only makes the rolls more moist, chewy and delicious. I used pumpkin in mine because I didn't have canned squash on hand and they turned out just as beautifully. I also made them on Monday, let them cool, stored them in ziploc bags, and threw them in the freezer for Thursday. Tomorrow I will just warm them in the oven for ten minutes or so and they will taste like they just came out of the oven! Be sure to hide one away for yourself before they all disappear.
If you really want to go crazy, I recommend making some maple butter to smear on top. Just mix together 1/2 cup butter (room temperature) with 1/2 cup pure maple syrup!
1 1/2 cups milk
1 cup winter squash, cooked and pureed (I used canned pumpkin)
3/4 cup sugar
1 teaspoon salt
1/2 cup butter
1 tablespoon dry yeast dissolved in 1/2 cup warm water
7 cups all-purpose flour
1. Scald milk in a medium size pot. Add squash, sugar, salt, butter and egg and stir until well blended. When mixture becomes lukewarm, add dissolved yeast mixture and flour. Be sure mixture is not too hot since this will kill the yeast and your rolls will never rise!
2. Mix until well blended in a large bowl using stand-up electric mixer with dough hook, or by hand. Dough will be a bit sticky, but should not be unworkable.
3. Place dough in large bowl, slightly oiled; cover and let rise until doubled in bulk. This may take up to 2 hours. Keep dough out of drafts.
4. Once raised, punch down and divide among three muffin tins. Let rise again and bake in 425 degree oven for 12-15 minutes, then reduce heat to 350 degrees and bake for about 10 minutes longer or to desired doneness. Remove promptly from oven and place muffin pans on cooling rack for 10 minutes. Carefully remove hot rolls from pans and place on cooling rack. Taste one before they disappear!
NOTE: Baking time will vary depending on your pans and oven. I baked the rolls for about 8 minutes at 425 degrees then 3 minutes on 350 until golden brown. Watch them carefully!!