Shaker Raised Squash Rolls
This recipe for Shaker Raised Squash Rolls (or Biscuits) came to us back in August 1988 from Eldress Bertha Lindsay of Canterbury Shaker Village in Canterbury, New Hampshire.
By Yankee Magazine|Feb 15 2020|
This recipe for Shaker Raised Squash Rolls (or Biscuits) came to us back in August 1988 from Eldress Bertha Lindsay of Canterbury Shaker Village in Canterbury, New Hampshire.
Yield:
2 1/2 - 3 dozen rolls
Ingredients
1 cup milk
4 tablespoons unsalted butter or margarine
3/4 cup granulated sugar
1/2 teaspoon salt
1 envelope dry yeast
4-5 cups all-purpose flour
1 1/2 cups butternut squash, strained (or 1 16-ounce can of squash)
2 eggs, room temperature
Instructions
In a small saucepan, heat milk and butter to very hot. Mix sugar and salt in a large bowl and pour in milk. Let sugar/milk mixture cool until lukewarm. Add yeast and 2 cups flour. Beat at medium speed in a mixer for 2 minutes. Add squash and eggs. Mix well.
Continue to add flour (with a wooden spoon) until you have a stiff dough; the dough should begin to leave the sides of the bowl. Turn out onto a floured board and knead 7 to 8 minutes, using additional flour on the board to prevent sticking.
Put back in a clean, greased bowl. Turn dough greased side up and cover with a towel. Let rise in a warm place until double.
Punch dough down and turn out. Shape into rolls. Place in square 8×8-inch pan, or shape into cloverleaf rolls. Let rise double again. Bake in a preheated 400 degree oven until brown, about 25 minutes. Butter tops while hot.
I wanted to try these for Thanksgiving and they were excellent. They will be on the Thanksgiving table for sure!
This recipe originally appeared in the 1939 edition of “The Yankee Cookbook” as Cape Porpoise Squash Biscuits and was passed down from Mrs. Henry Lewis Langsford of Cape Porpoise, Maine. Three generations of my family have been making this recipe for decades. It is a staple at every holiday meal!