Butternut Squash Rolls

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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

Calories 175kcal

Author Shelby Law Ruttan

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.

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.