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    Home » Bread Recipes

    Butternut Squash Rolls - Buttery, Soft, and Delicious

    Published: Nov 9, 2008 Last updated: Nov 3, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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

    Butternut Squash Rolls are buttery and sweet with a soft and tender texture. They are a golden color and a wonderful way to use butternut squash from the garden.

    Upclose image of a butternut squash rolls to view the texture and flaky layers.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🥄 Equipment
    • ⏲️ Baking time
    • 🔪 Instructions
    • Storage:
    • 📖 Variations
    • 💭 Top Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    Buttery and sweet flavors: Butternut Squash Rolls are the perfect recipe to make a soft and delicious dinner roll for your Thanksgiving and Christmas tables.

    A good source of vitamins: butternut squash is high in vitamin A and C!

    Soft and tender dinner rolls: these dinner rolls are super soft and remind me of the sweet Hawaiian rolls with their fluffy texture and sweet flavor.

    Dough cut into sections on a floured board.

    🥘 Ingredients

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    Butternut Squash, cooked, mashed, and cooled

    Milk

    Active Dry Yeast

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

    Bread Flour - the only bread flour I will use!

    🥄 Equipment

    9x13 Casserole Dish

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

    Butternut Squash Rolls unbaked and in a baking dish.

    ⏲️ Baking time

    From start to finish, prep, proofing time, and baking time, you should allow up to 2 ½ hours to make these Butternut Squash Rolls.

    🔪 Instructions

    Step 1:

    1. In the mixing bowl of a kitchenaid mixer, dissolve the yeast and sugar in warm water. Allow to stand for 5 minutes.
    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.

    Step 2:

    1. Turn the dough out onto a floured surface. Knead until smooth and elastic.
    2. 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.

    Step 3:

    1. 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.

    Step 4:

    1. Bake at 400 degrees 13 minutes or until golden brown. Remove from pans to wire racks to cool.

    Storage:

    Room temperature: store in an airtight container up to 4 days.

    Freezer: freeze butternut squash rolls in an airtight freezer bag up to 3 months.

    Make ahead: make the dough the dough the night before and refrigerate shaped rolls overnight. To bake, remove from fridge and bring to room temperature, bake as directed.

    📖 Variations

    • Substitute any winter squash, such as acorn or pumpkin for the butternut squash.
    • Stir in 1 cup of shredded cheddar cheese with the flour mixture.
    • Add 1 teaspoon rubbed sage to the flour mixture.

    💭 Top Tips

    • If buying butternut squash from the store, buy pre-cut squash 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.
    baked rolls on cooling rack

    📚 Related Recipes

    Honey Baked Butternut Squash Fries

    Instant Pot Moroccan Spiced Butternut Squash Soup

    Butternut Squash Kale Lasagna

    Roasted Acorn Squash

    Butternut Squash Mac and Cheese

    Chipotle Butternut Squash Enchiladas

    Butternut Squash Tarts

    Butternut Squash Summer Rolls

    🍽 Serve with...

    These are a perfect bread to serve for Thanksgiving and Christmas dinner! I also love to make sandwiches with the leftover rolls.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Butternut Squash Rolls

    Shelby Law Ruttan
    Buttery, sweet, tender, and flaky dinner rolls made with butternut squash.
    4.75 from 8 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 20 mins
    Cook Time 13 mins
    total proof time 2 hrs
    Total Time 2 hrs 33 mins
    Course Breads
    Cuisine American
    Servings 16
    Calories 175 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 tablespoon active dry yeast
    • ¼ cup warm water
    • 1 teaspoon sugar
    • ⅔ cup warm milk
    • 1 cup mashed cooked butternut squash
    • ⅓ cup butter melted
    • ⅓ cup brown sugar packed
    • 1 teaspoon salt
    • 2 cups white whole wheat flour
    • 2 cups bread flour

    Instructions
     

    • In the mixing bowl of a kitchenaid mixer, dissolve the yeast and sugar in warm water. Allow to stand for 5 minutes.
    • Add the milk, butter, brown sugar, squash, and salt. Stir to combine.
    • 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.
    • Turn the dough out onto a floured surface. Knead until smooth and elastic.
    • 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.
    • 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.
    • Bake at 400 degrees 13 minutes or until golden brown. Remove from pans to wire racks to cool.

    Video

    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

    Serving: 1gCalories: 175kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 11mgSodium: 170mgFiber: 3gSugar: 4g
    Keyword Butternut Squash Rolls
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Pat Land

      February 12, 2023 at 10:31 pm

      5 stars
      I have made these rolls 3 times in my bread machine. They were wonderful! To adapt to the machine I left out the sugar and water and added 2 tablespoons of honey and 1/4 tsp of nutmeg. PLand

      Reply
    2. Valerie Whincup

      June 24, 2019 at 9:04 pm

      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.

      Reply
      • Shelby Law Ruttan

        June 25, 2019 at 3:57 am

        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!

        Reply
    3. Linda

      January 07, 2009 at 3:45 am

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

      Reply
    4. Kevin

      November 14, 2008 at 3:20 am

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

      Reply
    5. Laura

      November 13, 2008 at 4:39 am

      DROOL.

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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