Butternut Squash Rolls Recipe

5 7 8
Butternut Squash Rolls Recipe
Butternut Squash Rolls Recipe photo by Taste of Home
Publisher Photo

Butternut Squash Rolls Recipe

Read Reviews
5 7 8
Publisher Photo
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a great way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 20 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm whole 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

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.
Turn onto a floured surface; knead until smooth and elastic, 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.
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.
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

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm whole 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
  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, 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

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Reviews forButternut Squash Rolls

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chickidudl User ID: 8681261 257020
Reviewed Nov. 20, 2016

"OH MY!! These are addicting. I used the bread machine to do the work and then I put the rolls in the iron skillet. This is a keeper! I used almond milk and 1/2 butter and 1/2 coconut oil. Got another batch going right now."

MY REVIEW
gaylene2 User ID: 3368539 201920
Reviewed Oct. 14, 2014

"What a fun way to use butternut squash! Nobody eve argues about hot rolls at dinner time so It was a great success! I just zapped the fresh butternut squash from my garden in the microwave for a few minutes and was able to cook and prepare the squash easily. The rolls fit perfectly into two deep dish pie pans."

MY REVIEW
TracyV User ID: 865268 43022
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
tiffanylittle User ID: 5964088 43563
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
maddawson User ID: 6637204 41198
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
annie1992 User ID: 2246916 13500
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
jenilovesdaisies User ID: 532785 39041
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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