Print Options

Back to Homemade Butternut Squash Rolls >

Include these items:

Select reviews >

Taste of Home Logo

Homemade Butternut Squash Rolls

 Homemade Butternut Squash Rolls
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
20 ServingsPrep: 30 min. + rising Bake: 15 min.


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Homemade Butternut Squash Rolls (continued)

Directions (continued)

  • 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.
  • Bake at 400° for 11-13 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Yield: 20 rolls.
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.