Butternut Squash Rolls Recipe
Butternut Squash Rolls Recipe photo by Taste of Home

Butternut Squash Rolls Recipe

Publisher Photo
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table, according to Bernice Morris of Marshfield, Missouri. "Plus," she details, "I've found this recipe is a great way to use up squash from the garden.—Bernice Morris, Marshfield, Missouri
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min.
MAKES: 24 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 1/4 cup warm water (110° to 115°)
  • 3 tablespoons butter, softened
  • 2 teaspoons salt
  • 1/2 cup sugar
  • 1 cup mashed cooked butternut squash
  • 5 to 5-1/2 cups all-purpose flour, divided

Directions

  1. In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add 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 in a warm place until doubled, about 1 hour.
  3. Punch dough down. Form into rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 dozen.
Originally published as Butternut Squash Rolls in Country Woman September/October 1995, p22

Reviews for Butternut Squash Rolls

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Jun. 11, 2014

I've made these for our Thanksgiving dinner and they're delicious. My brothers couldn't believe they had actually eaten squash!

MY REVIEW
Reviewed Jan. 28, 2014

loved this recipe i did make some changes for health. i split the butter i used 1 1/2 tbsp butter and 1 1/2 tbsp coconut oil and also used coconut milk instead of reg. milk and turned out great. still had a great butter flavor and my in laws who will not try it if you tell them it is healthier could not tell a diff.

MY REVIEW
Reviewed Aug. 20, 2013

I used a whole grain wheat flour instead of white & they turned out so good. My kids couldn't get enough of them!!! Will definitely make again!

MY REVIEW
Reviewed Oct. 20, 2011

I've made this several times, I usually substitute half whole wheat flour for half of the white flour. The Grandkids love these!

MY REVIEW
Reviewed Jan. 27, 2011

We love these rolls! They are very easy and seriously delicious. I use whole wheat flour in place of some of the all-purpose.

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