"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
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1 1/2 cups
cubed winter squash
2 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
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.
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!
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!)
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.
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.
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!!!
Very moist and soft bread. My mother wanted seconds of it instead of dessert at Thanksgiving dinner. Very good recipe.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Winter Squash Rolls
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
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