Butternut Squash Rolls

Name: Butternut Squash Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 dozen
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm 2% milk (110° to 115°); 1/4 cup warm water (110° to 115°); 3 tablespoons butter, softened; 2 teaspoons salt; 1/2 cup sugar; 1 cup mashed cooked butternut squash; 5 to 5-1/2 cups all-purpose flour, divided

Total Time Prep: 30 min. + rising Bake: 20 min.

Yield 2 dozen

Test Kitchen Approved

These butternut squash rolls will add some subtle vegetable goodness and fun fall color to your dinner table.

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/4 cup warm water (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/2 cup sugar
1 cup mashed cooked butternut squash
5 to 5-1/2 cups all-purpose flour, divided

Directions

In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts

1 roll: 135 calories, 2g fat (1g saturated fat), 5mg cholesterol, 213mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 3g protein.

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

Recipe Creator