These Butternut Squash Dinner Rolls are full of buttery, sweet flavor with a soft and tender texture. A delicious golden colored roll to add to your fall table!
I really love butternut squash. That is why when I saw a recipe for butternut squash dinner rolls over at allrecipes, I knew I had to try them!
This recipe would probably make 24 dinner rolls, but I wanted big buns (pun not intended!) so I made these into 12 large dinner rolls and they made the perfect size bun for lunch sandwiches for Grumpy!
I loved the color and texture of these dinner rolls, not to mention the awesome flavor! I would definitely not shy away from using butternut squash in a dinner roll, these are heavenly soft pillows for your plate!
This recipe was originally published in November 2008 and updated in February 2017 with text and photos.
Butternut Squash Rolls
Author: adapted from allrecipes.com
1 tablespoon active dry yeast
1/4 cup warm water
1 teaspoon sugar
2/3 cup warm fat free milk
1 cup mashed, cooked butternut squash
1/3 cup butter, melted
1/3 cup packed brown sugar
1 teaspoon salt
2 cups white whole wheat flour
2 cups bread flour
In a mixing 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 nonstick 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. (for some reason I only got 12 rolls out of this recipe. Maybe I made mine bigger than I was supposed to) Shape each piece into a ball. Place 2 in. apart on baking sheets coated with nonstick cooking spray. (I placed in 9×13 baking dish) With a sharp knife, make shallow slashes on top of rolls. (I didn’t slash tops) Cover and let rise until doubled, about 45 minutes. Bake at 400 degrees F for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool.
These smelled wonderful while baking and I couldn’t wait to try one warm from the oven smothered in real butter!
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. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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