very delicious try with apple butter next time around

Delicious! Can be made partly with whole wheat flour, and usually yields more than described for me.

I made this exactly as written (except I substitue the shortening for 'Smart Blend' and used homemade baby-food squash puree for the winter squash). The dough was too sticky for kneading, after incorporating the 6 cups of flour. This could be the result of using baby-food squash, which is very smooth and have a high water content. I ended up adding an additional cup of flour so that the dough was workable. I also did not use a mixed as described in the instructions. I used a pastry blender to incorp the 'butter' and squash into the flour, then mixed all liquids together and add to the flour mixture using a wooden spoon. The result was very soft, delicious rolls. There was no squash flavor, which DH expected. This is a great recipe for people who are allergic to eggs. Thank you for sharing!!

We really enjoyed these!! Great use of a winter squash that I had in my pantry. I did halve it and we have leftovers for tomorrow. Will be making again. Thanks.

Thia is an awesome recipe! I made it last night for my husband and I. We used it... adding bbq pork... for dinner and it was the best. We loved it! I made 8 large rolls with a halved recipe. It was so good that I went back and made 3 more batches and froze the rolls (made smaller this time) in the freezer for use later. I also love that these used my squash which has been sitting around waiting for a good use. I had already pureed it... assuming I'd use it in sweet bread... but this is sooo much better. Thanx Mitchell!!

These are really good--taste very much like Sister Schubert frozen rolls (the only rolls I condescend to buy...). Anyway, I made a few adjustments per other reviewers' suggestions (most notably, AmyJean). I made 27 rolls instead of 12; put 9 in each of 3 8-inch square pans and froze two of the pans covered in saran wrap (before rising/baking). I also used oil instead of Crisco and half-whole wheat flour. I baked them 12 minutes and they were soft, but yummy! The main reason these don't get a 5 from me is that I have several other recipes (albeit without squash) which taste very similar to these, so these don't stand out in a particular way. But they're good! One more note for those new to yeast breads: if you use rapid rise (instant) yeast, you can just add the yeast to the flour and combine the water with the milk. You can skip the first rise and just let the dough rest a few minutes before shaping the rolls. Speeds everything up!

Tasty, but they didn't seem to want to get done! I found the finished rolls to be a bit gooey, even after an extra 15 minutes of baking. . .but other folks at my Thanksgiving dinner really liked them! I'll have to keep playing with it, and find the right set-up.

These rolls were so delicious - I made rolls for Thanksgiving dinner plus largers "hamburger" style rolls for Turkey sandwiches. I did over cook one batch of rolls and they were not as good - but the ones I pulled out a bit (I thought) early were excellent!

These dinner rolls are wonderful! I will be making these for xmas dinner. I served them with some honey butter and we didn't have any left. My only remark is that they took WAY longer to cook- give yourself some time for them to bake. Great recipe!

I made these for Thanksgiving dinner this year and they turned out really good. I didn't make any alterations to the recipe, except I wanted smaller buns and had no problem getting 32 (I don't see how you could eat one of these if you only make 12!). My only complaint is that once they cool off they turn quite hard. Next day I had to nuke them or they were like little rocks.

My husband has been learning to make bread and this recipe has turned out the best. Very soft and nice. He is convinced that he can taste a little squash in them but I didn't notice, especially since I was dipping them in my soup. Great way to use up squash!

Great recipe. Good light flavor, nice texture. Great color. Family loved them.

I'm not sure where this recipe originated, by my mother made squash rolls almost exactly the same. Just as they come out of the oven, if you rub a stick of butter over the tops of them, it keeps them soft and makes them just that much better. Also, substituting up to half of whole wheat flour for white gives them an added health kick without ruining the texture. One more note--this is a bread that you can make ahead of time. Stick dough balls in a greased casserole dish, seran wrap, freezer bag, then thaw and bake whenever you want!

I made these for a pre-Thanksgiving dinner and everyone thought they were great. They were easy to make and the dough was so nice to work with. Everyone was surprised when I told them there was squash in them (which was a little test for me because half the people eating them don't like squash). I also halved the recipe and it made 12 good sized dinner rolls. Will definitely make again.

this is delicious! my quest for the perfect dinner rolls stops here. those rolls stay soft even after 3 days!

These rolls were delicious. My kids that don't like squash thought they tasted kind of like hawaiian rolls. I made this in my bread machine so I had to cut the recipe in half. I used 3/4c. of mashed squash that had been frozen. I put all of the wet ingredients, including squash and shortening in first, mixed the dry ingredients and added next. Made a well in the dry ingredients and put the package of yeast in. Then used the dough settings. While it was mixing it looked a little dry so I added 2 tsp of water, 1 at a time. When it finished I made it into 15 dinner size rolls. They were great and so easy to make!