Butternut Squash Rolls Recipe
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Butternut Squash Rolls

By: Angela Leschisin  
"My grandma loves these light moist rolls, and so do my nieces and nephews. They are a great way to use leftover squash--or to get non-squash lovers to eat this delicious vegetables! --Angela Leschisin of Turtle Lake, Wisconsin"

Rating: This weblink has been rated 10 times with an average star rating of 4.3 Read Reviews (8)

Rate/Review | 354 people have saved this

Prep Time:
30 Min
Cook Time:
15 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 20 servings
 

Ingredients

  • 1 tablespoon active dry yeast
  • 1/4 cup warm water (105 degrees to 115 degrees)
  • 1 teaspoon sugar
  • 2/3 cup warm fat free milk (110 to 115 degrees F)
  • 1 cup mashed, cooked butternut squash
  • 1/3 cup butter or stick margarine, melted
  • 1/3 cup packed brown sugar
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour

Directions

  1. 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.
  2. 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.
  3. Punch dough down and turn onto a floured surface; divide into 20 pieces. Shape each piece into a ball. Place 2 in. apart on baking sheets coated with nonstick cooking spray. With a sharp knife, make shallow slashes on top of rolls. 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.

Footnotes

  • Nutritional Analysis: One roll equals 147 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 156 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 22, 2007 by SUSANDON 
These wer ok, not great. I make Sweet Potato Rolls from this site and like them much better.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2006 by Blondie 
These were great! I made them as a test run for Thanksgiving Dinner. I used all whole wheat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by kristileab 
Loved them! I used some leftover squash that I had baked, pureed and frozen for baby food. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2009 by MEFFORD509 
I doubled this reciep and it makes 8-12 WONDERFULL rolls and 2 nice size loaves of bread! THIS... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2008 by RTB 
Very good. Light, fluffy, yeasty, easy to make, and a beautiful color. I would make these again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2007 by SaraJane 
We used soy milk and white whole wheat and these were great - wouldn't change a thing! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2006 by NetteNet99 
These are very tasty. I used frozen squash and made them into pan rolls. Came out nicely. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2006 by 01236 
this is good MORE

 
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