These Butternut Squash Rolls are full of buttery, sweet flavor with a soft and tender texture. A delicious roll to add to your fall table!
That is what these rolls are. As I have shown recently, I really have a love of butternut squash. It was time however, for me to try it in something that you wouldn’t know had squash in it. I have seen this roll recipe on allrecipes.com for a while now, but a cooking friend of mine had made a squash braid that looked really delicious and this had made me decide it was time to try those rolls I had been eying.
Butternut Squash Rolls
Author: adapted from allrecipes.com
- 1 tablespoon active dry yeast
- ¼ cup warm water
- 1 teaspoon sugar
- ⅔ cup warm fat free milk
- 1 cup mashed, cooked butternut squash
- ⅓ cup butter, melted
- ⅓ cup packed brown sugar
- 1 teaspoon salt
- 2 cups white whole wheat flour
- 2 cups bread flour
- 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.
- 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.
- Punch dough down and turn onto a floured surface; divide into 20 pieces. (for some reason I only got 12 rolls out of this recipe. Maybe I made mine bigger than I was supposed to) Shape each piece into a ball. Place 2 in. apart on baking sheets coated with nonstick cooking spray. (I placed in 9x13 baking dish) With a sharp knife, make shallow slashes on top of rolls. (I didn't slash tops) 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.
- These smelled wonderful while baking and I couldn't wait to try one warm from the oven smothered in real butter!