In case you think I’ve been baking lately, I haven’t. Though I’ve got lots of shredded zucchini in the freezer, packaged in 2-cup portions, ready to make bread at a moment’s notice.
But, since the TOS Cruise ship is in the holiday recipe port, I thought I’d dig up an old successful recipe – a reminder that I actually CAN cook…
Wanting to add a bit of color to your holiday meal? Trying to sneak veggies into your carb-loving kids’ diets? Or just needing to use up the leftover butternut squash?
Without further ado, here is our recipe for the much-acclaimed melt-in-your-mouth Butternut Rolls:
Put the following ingredients into your bread machine, liquids first
- 1/4 cup warm water
- 1/2 cup warm milk
- 2/3 cup mashed, cooked butternut squash
- 1 egg, beaten
- 1/3 cup butter or margarine, melted
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1 package active dry yeast
Run the bread machine on dough cycle. When dough is ready, cut into 32 pieces (keep cutting in half 5 times). Form into rolls and place on greased pan (I use an extra large pizza pan). Let rise 30 minutes. Bake at 375 degrees F for 25-30 minutes.