A single butternut squash roll on a cooling rack

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.

Upclose image of a butternut squash roll to view the texture and flaky layers

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.

roll dough on a floured board

What You Need To Make Butternut Squash Rolls

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Cooked and mashed butternut squash

Milk

Active Dry Yeast

White Whole Wheat Flour – this is my go to brand.

Bread Flour – the only bread flour I will use!

9×13 Casserole Dish

Kitchenaid Mixer (optional) – this is the one that I own.

risen roll dough in the baking dish

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.
baked rolls on cooling rack

More Delicious Butternut Squash Recipes To Try

Honey Baked Butternut Squash Fries

Instant Pot Moroccan Spiced Butternut Squash Soup

Butternut Squash Kale Lasagna

Butternut Squash Mac and Cheese

Chipotle Butternut Squash Enchiladas

Butternut Squash Tarts

Butternut Squash Summer Rolls

*If you made this Butternut Squash Roll recipe, please give it a star rating*

A single butternut squash roll on a cooling rack
Yield: 16

Butternut Squash Rolls

Prep Time: 20 minutes
Cook Time: 13 minutes
total proof time: 2 hours
Total Time: 2 hours 33 minutes

Buttery, sweet, tender, and flaky dinner rolls made with butternut squash.

Ingredients

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water
  • 1 teaspoon sugar
  • 2/3 cup warm milk
  • 1 cup mashed, cooked butternut squash
  • 1/3 cup butter, melted
  • 1/3 cup brown sugar, packed
  • 1 teaspoon salt
  • 2 cups white whole wheat flour
  • 2 cups bread flour

Instructions

    1. In the mixing bowl of a kitchenaid mixer, dissolve the yeast and sugar in warm water. Allow to stand for 5 minutes. proofing yeast
    2. Add the milk, butter, brown sugar, squash, and salt. Stir to combine.
    3. 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. dough kneading in kitchen aid
    4. Turn the dough out onto a floured surface. Knead until smooth and elastic. dough on floured surface
    5. 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. 
    6. 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. shaped roll dough
    7. Bake at 400 degrees 13 minutes or until golden brown. Remove from pans to wire racks to cool.

Notes

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.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 175Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 170mgCarbohydrates 29gFiber 3gSugar 4gProtein 5g

Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.

Did you make this recipe?

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About the Author: Shelby Law Ruttan

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.

25 Comments

  1. Stephanie November 9, 2008 at 9:30 pm - Reply

    Those do look so delicious! I love the yellow color from the squash. I can almost smell them baking, wow!

  2. noble pig November 9, 2008 at 9:53 pm - Reply

    Oh boy these look delicious…wow, so light and airy!

  3. Lisa November 9, 2008 at 10:07 pm - Reply

    Boy, do these look delicious.

  4. Sabrina November 9, 2008 at 11:37 pm - Reply

    I love butternut squash anything… those are no exeption! I can’t wait to make them!

  5. Annie November 10, 2008 at 1:32 am - Reply

    Yum! I definitely want to make these when my oven is fixed!

  6. Barbara Bakes November 10, 2008 at 1:37 am - Reply

    These sound delicious! I love the picture of the melting butter!

  7. Patsyk November 10, 2008 at 2:39 am - Reply

    They look like they would melt in your mouth. Delicious!

  8. Once Upon a Plate November 10, 2008 at 4:25 am - Reply

    Wow! These look so delicious, and your photos are wonderful. (I wish I could take a bite out of that last one!)

    Thank you so much for sharing the recipe and the inspiration. I hope I can make these soon. 🙂

  9. Pam November 10, 2008 at 4:57 am - Reply

    What beautiful rolls. I love the color and I am sure the flavor is fantastic. The melting butter shot is mouth watering.

  10. Cristine November 10, 2008 at 5:47 am - Reply

    They look fantastic!!!

  11. Vera November 10, 2008 at 6:20 am - Reply

    Oh, how wonderful they look!

  12. Peabody November 10, 2008 at 8:48 am - Reply

    I bet these were wonderful. I once made Pumpkin Brioche rolls and they were so moist.

  13. natalia November 10, 2008 at 3:33 pm - Reply

    They smell delicious ! I love Rudy !!!

  14. Jessie November 10, 2008 at 3:39 pm - Reply

    Oh wow, HoneyB. These look so moist. 😀

    +Jessie
    a.k.a. The Hungry Mouse

  15. Sophie November 10, 2008 at 4:08 pm - Reply

    I keep seeing tasty ways to use butternut squash, but never in a delicious roll like this! Great idea. My mouth is watering. 🙂 With a cup of tea or coffee, this would make the best morning snack!

  16. Foong November 10, 2008 at 5:11 pm - Reply

    This looks so saliva-inducing…especially the one with the butter…yummm…

  17. shellyfish November 10, 2008 at 9:45 pm - Reply

    Those rolls look amazing!

  18. RecipeGirl November 11, 2008 at 2:37 pm - Reply

    Wow, these look like they turned out so perfect!! I’ve been seeing butternut squash in muffins but not in rolls yet. Great job!!!

  19. Medena November 11, 2008 at 6:32 pm - Reply

    Oh my, those rolls look great!

  20. Laura November 13, 2008 at 4:39 am - Reply

    DROOL.

  21. Kevin November 14, 2008 at 3:20 am - Reply

    Those look nice and light and flaky and good. Great melting butter shot!

  22. Linda January 7, 2009 at 3:45 am - Reply

    They look great HoneyB! Looks like another recipe I need to try. 😉

  23. Valerie Whincup June 24, 2019 at 9:04 pm - Reply

    Would it be possible to make this recipe in a bread machine – in the dough cycle. Then I could shape and rise it the 2nd time. Is that possible? Thank you.

    • Shelby Law Ruttan June 25, 2019 at 3:57 am - Reply

      Hi Valerie, yes, you could make the dough in a bread machine first. I would whisk together the milk, butter, sugar, squash, salt, and water together. Don’t mix the yeast, water and sugar (the water will go in with the wet ingredients and leave the tsp of sugar out). Put the wet ingredients in the bread machine, add the flour, make a well in the flour, and instead of regular yeast, use a yeast made for the bread machine – place that yeast in the well you made in the flour, then proceed as you would to make dough.Thanks for stopping by and I hope you love the dinner rolls!

  24. Miriah October 22, 2019 at 11:48 am - Reply

    5

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Shelby 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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