Butternut Squash Rolls

Looking for a delicious way to enjoy butternut squash? These butternut squash rolls are light and fluffy, and have a subtle sweetness that’s simply irresistible. They’re easy to make and a fun way to add a little extra veggie goodness to your meal. Plus, there’s nothing like the aroma of fresh bread baking in your kitchen. Give these rolls a try—you’ll be glad you did!

Ingredients for Butternut Squash Rolls

• Active dry yeast: Yeast makes the dough rise, giving the rolls their light and airy texture. Fresh yeast works best for optimal results.
• Milk: Warm milk activates the yeast while adding a bit of richness. Almond milk will work if you need a dairy-free alternative.
• Water: Warm water dissolves the yeast and keeps the dough hydrated.
• Butter: This fat adds flavor and tenderness to the rolls. Coconut oil and vegan butter work well if you want to skip the dairy.
• Sugar: Sugar feeds the yeast to help the dough rise and adds a slight sweetness. You can reduce the amount for a less sweet roll.
• Butternut squash: Mashed, cooked butternut squash is the key ingredient that brings moisture, a hint of sweetness and beautiful color. Canned pumpkin works as a quick substitute.
• All-purpose flour: Flour provides structure to the rolls. For a different twist, use a gluten-free flour blend or swap half with whole wheat flour for added fiber.

Directions

Step 1: Start the dough

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Dissolve the yeast in a large bowl with the warm milk and water. Add the butter, salt, sugar, mashed squash and 3 cups of flour. Mix until smooth, then gradually add the remaining flour until you have a soft dough.

Step 2: Knead and rise

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Turn the dough onto a floured work surface and knead for six to eight minutes until smooth and elastic. Place in a greased bowl, turn to coat the top and cover with a kitchen towel. Let it rise in a warm spot for about an hour, or until doubled in size.

Step 3: Shape the rolls

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Punch down the dough, then shape it into rolls. Arrange them in two greased 10-inch cast-iron skillets or 9-inch round baking pans. Cover and let rise again for about 30 minutes, until doubled.

Step 4: Bake

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Preheat the oven to 375°F. Bake the rolls for 20 to 25 minutes, until they’re golden and sound hollow when tapped. Let them cool slightly before serving.

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Butternut Squash Roll Variations

• Use whole wheat flour: Replace half of the all-purpose flour with whole wheat flour for a nutty flavor and extra fiber.
• Try a dairy-free version: Swapthe milk with almond milk and use coconut oil instead of butter.
• Go gluten-free: Use a gluten-free flour blend in place of the all-purpose flour for rolls that are just as soft and slightly sweet.

How to Store Butternut Squash Rolls

Store leftover rolls in an airtight container at room temperature for up to three days. For longer storage, refrigerate them, but reheat in the oven or microwave before serving to keep them soft and warm.

Can you freeze butternut squash dinner rolls?

Definitely! Once the rolls are completely cooled, place them in a freezer-safe bag or container. They’ll keep in the freezer for up to three months. When you’re ready to enjoy them, thaw at room temperature and warm in the oven at 350°F until heated through.

Butternut Squash Roll Tips

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What can you serve with butternut squash rolls?

These rolls are great with soups, salads or roasts. They’re fantastic for mopping up sauces or as a base for mini sandwiches.

Can you add herbs or spices to these rolls?

Sure! Mix in a teaspoon of dried herbs such as rosemary, thyme or sage. For a sweeter flavor, try a pinch of cinnamon or nutmeg.

How do you make the rolls sweeter?

Add more sugar to the dough—up to 3/4 cup for a sweeter roll. Brushing the tops with honey butter or maple syrup after baking also adds a delicious sweet finish.

Can you make butternut squash rolls in a bread machine?

Yes, it’s an easy way to mix the dough. Add the ingredients in the order recommended by your machine’s manual, set it to the dough cycle, and let the machine do the work. Then, shape, rise and bake as usual.