Save on Pinterest

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
  • Total Time
    Prep: 30 min. + rising Bake: 15 min.
  • Makes
    20 rolls

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.
Nutrition 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.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • lramey
    Nov 23, 2010

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

  • hjberube
    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!