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A single butternut squash roll on a cooling rack
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Butternut Squash Rolls

Buttery, sweet, tender, and flaky dinner rolls made with butternut squash.
Course Breads
Cuisine American
Keyword Butternut Squash Rolls
Prep Time 20 minutes
Cook Time 13 minutes
total proof time 2 hours
Total Time 2 hours 33 minutes
Servings 16
Calories 175kcal
Author Shelby Law Ruttan

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

  • [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"]
    proofing yeast
  • [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"]
    dough kneading in kitchen aid
  • [mv_schema_meta name="knead dough"]Turn the dough out onto a floured surface. Knead until smooth and elastic. [mv_img id="26751"]
    dough on floured surface
  • [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"]
    shaped roll dough
  • [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"]

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: 1g | Calories: 175kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 170mg | Fiber: 3g | Sugar: 4g