First Published: November 9, 2008… Last Updated: October 12, 2020
This recipe for Butternut Squash Rolls is full of buttery, sweet flavor with a super soft and tender texture. The have a gorgeous golden color and are a wonderful way to use butternut squash from the garden and are delicious served as a bread side with your meal, and I love to make roast beef sandwiches with them with leftover Air-Fryer Roast Beef!
I like to serve these butternut squash rolls in the fall and especially as part of my Thanksgiving or Christmas meal. These make a colorful addition to the holiday table.
What To Do With All The Butternut Squash From The Garden
I really love butternut squash and because of my love for it, I make sure to plant it every year in my garden. This winter squash is very hearty and will last you throughout the winter as long as you keep it stored in a cool dark spot. I make plenty of recipes with butternut squash. From appetizers to desserts, the possibilities are endless. It works in sweet and savory recipes and goes especially well with some of my favorite herbs and spices.
What You Need To Make Butternut Squash Rolls
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[mv_schema_meta name="proof yeast"]In the mixing bowl of a kitchenaid mixer, dissolve the yeast and sugar in warm water. Allow to stand for 5 minutes. [mv_img id="26745"]
[mv_schema_meta name="add wet ingredients"]Add the milk, butter, brown sugar, squash, and salt. Stir to combine. [mv_img id="26746"]
[mv_schema_meta name="add flour"]Gradually add the white whole wheat flour. Mix the dough on medium speed for 2 minutes. Stir in enough bread flour to form a soft dough ball. [mv_img id="26749"]
[mv_schema_meta name="knead dough"]Turn the dough out onto a floured surface. Knead until smooth and elastic. [mv_img id="26751"]
[mv_schema_meta name="proof dough"]Place the dough in a bowl coated with olive oil, turning once to coat top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. [mv_img id="26750"]
[mv_schema_meta name="deflate, shape, and rise rolls"]Punch the dough down and turn onto a floured surface. Divide into 16 portions. Place in a 9x13 glass baking dish coated with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. [mv_img id="26748"]
[mv_schema_meta name="bake and cool"]Bake at 400 degrees 13 minutes or until golden brown. Remove from pans to wire racks to cool. [mv_img id="26747"]
Tips And Substitutions For A Successful Dinner Roll
Purchase butternut squash that has already been cut for quicker prep time.
Test the yeast before using it. Allow the yeast to set for 5 minutes in the water and sugar. It should look foamy on top. If it doesn't, the yeast is no good and shouldn't be used.
If kneading the dough by hand, be sure to knead for about 10 minutes.
Check the temperature of the roll to be sure it is baked through. The internal temperature of the dough should be 185-190 degrees.
Don't over knead the dough if using a kitchenaid. Once the dough starts to form a smooth ball that holds it shape, stop using the mixer and proceed with your hands to work the remaining flour in.
Substitute any winter squash, such as acorn or pumpkin for the butternut squash.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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