Savory Squash Rolls - How To Make Savory Rolls
 
 

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I created these delicious savory rolls as a way to use some of my delicata squash. As I really like these delicata squash, I am always looking for new ways to use them. These rolls could also be used as an appetizer.

The best part about making this savory roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen long before you want to serve them. 

Check out Linda's Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, Quick Breads.

Check out all of Linda's great Bread Recipes.

Savory Squash Rolls

Authentic French Bread - You can use either of the listed bread recipes or use your favorite bread recipe
3 tablespoons butter
2 cups finely chopped Delicata Squash
1 jalapeno Chile Pepper, finely diced (optional)
3 cloves garlic, finely chopped or Roasted Garlic (1 large whole head of garlic)
Oregano, rosemary, and tarragon to taste
Salt and pepper to taste
1 cup grated parmesan cheese

Prepare your favorite bread recipe, but do not bake yet. If using roasted garlic prepare it; set aside.

Butter two (2) 9x13x2-inch baking pans; set aside.

To prepare the filling: In a large frying pan over medium-low heat, saute the delicata squash pieces with the chile pepper, garlic, oregano, rosemary, tarragon, salt, and pepper until the squash is tender. Remove from heat and let cool. After the mixture has cooled, slightly crush or mash the mixture with your wood spoon. Do not thoroughly mash the mixture, but leave slightly lumpy.

After your have made the bread dough and it has rested, roll and stretch the dough into approximately a 24 x 10-inch rectangle. (In other words, a large rectangle - depending on your counter space, you may need to divide the dough in half and roll each 1/2 at a time.

Using a spatula, spread the cooled Delicata Squash Mixture over the top of the rolled dough.

Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in rolls whose centers pop up above the rest of them as they bake.

With a knife, lightly mark roll into 1-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently).

Place cut side up in prepared baking pan. The unbaked rolls should not touch each other before rising and baking. Do not pack the unbaked rolls together.

cinnamon roll dough rolled up

Cover the pan with plastic wrap and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan). I sometimes let my rolls rise in the refrigerator overnight, and then remove them in the morning and let rise.

Preheat oven to 325 degrees F.

Baked 15 minutes; remove from oven and sprinkle the grated parmesan cheese over the tops of the rolls. Return to the oven and bake an additional 10 to 15 minutes or until the tops are a light golden brown. Remove from oven. These rolls are best served warm.

Yields approximately 20 (depending on the size you make them).
 

 

Refrigerating or Freezing Unbaked Cinnamon Rolls:

  • At this point, the rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen.  I
     
  • If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.  NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.