READY IN 2¾ hrs

Winter Squash Rolls

Read Reviews (121)

"This recipe is always a real hit! Every time I make these I get asked for the recipe. People can't believe it when I tell them that they're made from winter squash. These delicious rolls taste best fresh out of the oven." — TRACEY_MITCHELL

Directions

Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Kitchen-Friendly View

PREP 30 mins
COOK 45 mins
READY IN 2 hrs 45 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 05, 2004

After many failed attempts at using whole wheat to make dinner rolls, I was looking for a way to prepare rolls that were light and had fiber, and these are it! They're as light as regular dinner rolls, more tasty, moist and perfect. I've been recommending this recipe to all of my baking friends. However, be forewarned that this makes 12 HUGE dinner rolls. Cut the recipe in half unless you're having a dinner party.

—KGREEN39

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Most Helpful Critical Review

Sep 27, 2010

Very moist and quite good! I only gave them three stars, though, because I'd prefer something with a more interesting flavor and texture. I think these would be better with a little more grit, so if I make them again, I'll use half wheat flour next time. I might also toy with using butter instead of crisco. I followed the recipe exactly this time except that I cut back the sugar to 1/3 of a cup, and they still seemed plenty sweet to me. Sweet, moist, and HUGE. The other reviewers weren't kidding. I should have halved the recipe!

—Elisabeth Thomas

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146 Ratings

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Mar 12, 2005

My kids love these rolls. I usually prepare the dough in my bread machine rather than by hand. To do this, the recipe must be resized to fit your bread machine. For my medium-sized machine, I resize the recipe to make 7.3 servings (though, I then actually make 12 rolls out of the dough. The original recipe makes rolls that are too big for my liking.) The pureed squash is added along with the other liquids at the bottom of the bread pan. Remember to use bread machine yeast ("instant" yeast) instead of active dry yeast. The recipe also seems to work very well with other vegetables. I have tried butternut squash, carrot, and beetroot (which makes great "Red Nose Day" rolls!)

—SAVIMAHARAJ

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Oct 22, 2003

Moist,light,tasty and a wonderful golden color if you use butternut squash.I baked at 375 degrees for 30 min.They tend to over brown at 400 degrees.I got two large pans(32 rolls)with this recipe.

—KANSPAT13

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Dec 09, 2003

DELICIOUS. I made these to go with pot roast. Glad I cut the recipe in half as it was just my husband and I and it made 6 giant rolls. Toasted some the next morning and had them with the All Day Apple Butter I made the day before and they made a great breakfast too.

—TERRY62941

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Dec 23, 2005

These are excellent!!! They stand out of the crowd!!! Delicious rolls. I used acorn sqaush and my "squash hating, vegetable hating, don't ever try anything new" husband loved them!! No one believed thats where they got their lovely yellow color. They ate all of these and barely touched the white dinner rolls I made. They thought they tasted gourmet like what you would get at a restaraunt!!! I will definately make these again!!!

—Rebecca Hampshire

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Oct 22, 2003

Very moist and soft bread. My mother wanted seconds of it instead of dessert at Thanksgiving dinner. Very good recipe.

—Lucy

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Oct 22, 2004

Very moist and fluffy. I used Japanese pumpkin instead of winter squash because I can't find them in Tokyo. The pumpkin gave the roll a nice color. I baked them at 375F for 15 minutes. Even husband who said "yuck, dinner rolls" ended loving them.

—LynnInHK

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Nutrition

Calories
363 kcal
18%

Carbohydrates
61.2 g
20%

Cholesterol
2 mg
< 1%

Fat
9.6 g
15%

Fiber
3.1 g
12%

Protein
7.9 g
16%

Sodium
399 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Winter Squash Rolls

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 363
Calories from Fat: 87

% Daily Value *
Total Fat 9.6g 15 %
Saturated Fat 2.5g 13 %
Cholesterol 2mg < 1 %
Sodium 399mg 16 %
Potassium 233mg 7 %
Total Carbohydrates 61.2g 20 %
Dietary Fiber 3.1g 12 %
Protein 7.9g 16 %
** Sugars 9.4g
Vitamin A 3 %
Vitamin C 5 %
Calcium 6 %
Iron 33 %
Thiamin 57 %
Niacin 46 %
Vitamin B6 6 %
Magnesium 10 %
Folate 82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.