You can make these with squash puree (cook a squash) or with pumpkin … canned. That’s what I did today and my family is kissing my feet. Okay, not quite, but almost! I’ve had to hide some for Thanksgiving!


3/4 cup squash puree or canned pumpkin (if you double the recipe it’s nearly a full can of pumpkin pie filling)

1 cup milk – microwave it for 1-2 minutes

1/2 cup warm water

1/2 cup whole wheat flour

1 stick margarine/butter softened

2 tsp. salt

5 tsp. yeast

1/2 cup sugar

2 heaping T. flaxseed

Up to 4-6 cups flour (white or wheat) – don’t add until you read below…

Mix all together. Add just enough white/wheat flour until dough just doesn’t stick to sides of bowl yet isn’t too sticky.

Raise ONE hour in an oiled bowl.

Form into rolls – let rise for 1/2 hour

Bake in 400-450 degree oven (425 worked for me) for total of 10-12 minutes. Turn halfway at the 5-6 minute mark.

Cool on wire rack.

Hide until Thanksgiving. 🙂 Gobble gobble … enjoy!