Ingredients Jump to Instructions ↓

  1. 1 package (1/4 ounce) active dry yeast

  2. 1-1/4 cups warm water (110 to 115 ), divided

  3. 5 tablespoons butter, softened, divided

  4. 1 cup mashed cooked acorn squash

  5. 1 egg

  6. 3 tablespoons sugar

  7. 1/4 teaspoon salt

  8. 5 cups all-purpose flour

  9. GLAZE:

  10. 1 cup confectioners' sugar

  11. 3 tablespoons tangerine or orange juice

  12. 1 tablespoon butter, softened

  13. 1 teaspoon grated tangerine or orange peel

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve yeast in 1/2 cup warm water. Melt 3 tablespoons butter. Add melted butter, squash, egg, sugar, salt, remaining water and 3 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

  3. Punch dough down; turn onto a floured surface. Roll into a 17-in. circle; spread with remaining butter. Cut into 16 wedges. Roll up from wide end and place, pointed end down, 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 20 minutes.

  4. Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls. Yield: 16 rolls.


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