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

Homemade Butternut Squash Rolls Recipe

Publisher Photo
My grandma loves these light moist rolls, and so do my nieces and nephews. They are a great way to use leftover squash—or to get non-squash lovers to eat this delicious vegetable! —Angela Leschisin of Turtle Lake, Wisconsin
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES:20 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 15 min.
MAKES: 20 servings

Ingredients

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 teaspoon sugar
  • 2/3 cup warm fat-free milk (110° to 115°)
  • 1 cup mashed cooked butternut squash
  • 1/3 cup butter, melted
  • 1/3 cup packed brown sugar
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 2 to 2-1/2 cups all-purpose flour

Nutritional Facts

One roll equals 147 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 156 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down and turn onto a floured surface; divide into 20 pieces. Shape each piece into a ball. Place 2 in. apart on baking sheets coated with cooking spray. With a sharp knife, make shallow slashes on top of rolls. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 400° for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 20 rolls.
Originally published as Butternut Squash Rolls in Light & Tasty October/November 2001, p31

Nutritional Facts

One roll equals 147 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 156 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Homemade Butternut Squash Rolls

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
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MY REVIEW
Reviewed Nov. 23, 2010

"My family loves these rolls . A favorite at my house!"

MY REVIEW
Reviewed Oct. 12, 2010

"I've made these for years, since I saw the recipe in Light and Tasty when I was first married. They're great!"

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