I loved the color and texture of these dinner rolls, not to mention the awesome flavor! I would definitely not shy away from using butternut squash in a dinner roll, these are heavenly soft pillows for your plate!
This recipe was originally published in November 2008 and updated in February 2017 with text and photos.
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 2/3 cup warm fat free milk
- 1 cup mashed, cooked butternut squash
- 1/3 cup butter, melted
- 1/3 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 9×13 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!
PIN IT- Butternut Squash Dinner Rolls