Homemade Butternut Squash Rolls Recipe

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

Read Reviews
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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
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

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

Directions

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 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.
Originally published as Butternut Squash Rolls in Light & Tasty October/November 2001, p31

Nutritional Facts

1 each: 147 calories, 4g fat (2g saturated fat), 8mg cholesterol, 156mg sodium, 26g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

  • 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
  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

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Reviews forHomemade Butternut Squash Rolls

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lramey User ID: 911317 128583
Reviewed Nov. 23, 2010

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

MY REVIEW
hjberube User ID: 2027632 56818
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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