I felt better when I remembered all the good-for-you stuff that is packed into a butternut squash! As soon as you cut into one of these gorgeous gourds you can tell by the deep, rich color that is it packed full of nutrients!
Butternut squash is low in fat and high in fiber and folate making it very heart friendly. It has a significant amount of potassium for your bones, and vitamins C and B6 to give a boost to your immune system! In fact, just 1 cup of butternut squash has nearly 1/2 the daily amount of vitamin C!
These dinner rolls remind me of the rolls my mom used to buy. The sweet Hawaiian rolls were always my fave, until now! My butternut squash rolls are just as soft with a little bit of sweetness, and they pair well with nearly everything.
This week rings in the first day of Fall, so for #SundaySupper we are celebrating Fabulous Fall Foods. The whole #SundaySupper Family is sharing their favorite fall recipes! Be sure to scroll down for links to more tasty fall treats! This #SundaySupper event has 2 wonderful hosts: Coleen, The RedHead Baker, and Conni, The Foodie Army Wife. Thank you for hosting!!
I chose Butternut Squash because it is my favorite of the gourds. It is very versatile and can be used in many different types of recipes. I love Butternut Squash Soup, puree, and even french toast, as well as Oatmeal Butternut Squash Cookies and Butternut Squash Orzo with Spinach and Parmesan. It's a great way to get some healthy stuff into the kids! Plus, it tastes amazing!!
Butternut Squash Dinner Rolls
Published 09/21/2014
Ingredients
- 1 package active dry yeast (.25 ounce)
- 1/4 cup warm water (110 - 115 degrees F)
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup Butternut Squash Puree
- 1/3 cup milk, heated
Instructions
- In a small bowl or measuring cup, dissolve 1 package yeast into 1/4 cup warm water. Be sure to check the temp of the water. If it is too hot it will kill the yeast. Too cold and the yeast will not activate. Set aside for about 5 minutes until it activates and looks foamy.
- In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Mix well. Add yeast mixture, 1/4 cup softened butter, 1/2 cup butternut squash puree, and 1/3 cup hot milk. Beat on medium speed until mixed well and the dough pulls away from the side of the bowl and forms a ball. Change to a dough hook and knead on low speed until the dough is smooth and supple. About 5 minutes. You can also knead by hand on a lightly floured surface. NOTE: I adjusted this recipe for our humid climate here in FL. If you find the dough seems too dry, add in a little more hot milk a tablespoon at a time until desired consistency.
- Place dough into a lightly greased bowl and turn to coat the dough with grease. Cover with a damp cloth and place in your cold oven, with the light on, to rise until doubled - about an hour.
- Divide the dough into 12 equal pieces and form into round balls. Place the dough balls into a parchment lined, 13x9" baking pan. Cover with a damp cloth and place in a cold oven, with the light on, until doubled. About 45 minutes.
- Remove from oven.
- Preheat oven to 400 degrees F and bake for 15 minutes or until golden brown. Enjoy!
Prep Time: 2 hrs. 00 mins.
Total time: 2 hrs. 15 mins.
Tags: Butternut, Squash, Fall, Dinner Rolls, Side, Sunday Supper, Thanksgiving, Gourd, Fruit, Bread
recipe inspired by Winter Squash Rolls on Allrecipes
As promised, here are the links to all the Fabulous Fall Foods created by our very talented #SundaySupper family....
Appetizers and Drinks
- Hatch Chile Hummus by Shockingly Delicious
- Pearfect Harvest Cocktail by Eat, Drink and be Tracy
- Butternut Squash Chowder by The Texan New Yorker
- Butternut Squash Soup with Sage and Sautéed Mushrooms by Cooking Chat
- Cheesy Potato Chard Bake by Food Lust People Love
- Fall Harvest Onion Soup by MealDiva
- Homemade Poultry Seasoning and Chicken Dumpling Casserole by Hot Momma's Kitchen Chaos
- Kale and Sweet Potato Stew by What Smells So Good?
- Pumpkin Chili by Bobbi's Kozy Kitchen
- Smoked Gouda Cauliflower Casserole by Casadecrews
- Brie and Pear Salad by Cindy's Recipes and Writings
- Butternut Squash Dinner Rolls by Life Tastes Good
- Carrot and Chevre Souffle by Jane's Adventures in Dinner
- Fall Harvest Panzanella by Curious Cuisiniere
- Garlicky Roasted Butternut Squash by Panning The Globe
- Maple Roasted Acorn Squash by Jelly Toast
- Roasted Vegetables with Spiced Pepitas and Sunflower Seeds by Nosh My Way
- Wild Rice Stuffed Acorn Squash by Ruffles & Truffles
- Chicken alla Vendemmia by Crazy Foodie Stunts
- Oktoberfest Schnitzel Melt Sandwich by Kudos Kitchen by Renee
- Ratatouille by A Mama, Baby & Shar-pei in the Kitchen
- Roasted Pork Tenderloin over Sweet Potatoes by Family Foodie
- Streamlined Weeknight Shepherd's Pie by The Weekend Gourmet
- Apple and Cinnamon Cake by Happy Baking Days
- Apple Challah Bread French Toast by Desserts Required
- Apple Dumplings with Salted Caramel Rum Sauce by The Life and Loves of Grumpy's Honeybunch
- Apple Hand Pie {Apfeltaschen} by The Not So Cheesy Kitchen
- Apple Peanut Butter Breakfast Cookies by Pies and Plots
- Apple Pie Bars by The Wimpy Vegetarian
- Caramel Apple Cider Ginger Ale Floats by NeighborFood
- Chai Tea Jello Shots by Peaceful Cooking
- Cranberry Orange Baked Doughnuts by A Kitchen Hoor's Adventures
- Maple Glazed Apple Galette by That Skinny Chick Can Bake
- No Bake Caramel Apple Cheesecake Parfaits by Chocolate Moosey
- Peanut Butter Ginger Apple Cookies by Ninja Baking
- Pear Walnut Bread Pudding by Magnolia Days
- Pumpkin Bagels by The Redhead Baker
- Pumpkin Cheesecake by Confessions of a Culinary Diva
- Pumpkin Cinnamon Chip Cookies by Momma's Meals
- Pumpkin Coffeecake Muffins by Take A Bite Out of Boca
- Pumpkin Ice Cream by Amee's Savory Dish
- Pumpkin Pie Cookies by Fit Foodie Runs
- Pumpkin Scones with Maple Glaze by The Foodie Army Wife
- Pumpkin Snack Cake with Cream Cheese Frosting by Peanut Butter and Peppers
- Rustic Apple Pie by Hezzi-D's Books and Cooks
- Southern Coffee Cookies by Killer Bunnies, Inc
- Sticky Apple and Gingerbread Cake by Mess Makes Food
- White Chocolate Chip Sugar Cookie Bars with Browned Butter Pumpkin Spice Frosting by Cupcakes & Kale Chips
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.
More of my favorite bread recipes....
Your rolls may have good for you folate and fiber but your photos are making my heart go pitter-patter, Marion. And the mention of a comparison with Hawaiian rolls has sealed the deal for me!
ReplyDeleteThanks, Kim! I love Hawaiian rolls too, but now I can make my own at home - yay! thanks for stopping by!!
DeleteButternut Squash is one of my favorites also. I have made butternut squash rolls also and love how tender and sweet they are!
ReplyDeleteWe have so much in common, Shelby! I think we might be long lost sisters :) <3 Thanks for stopping by!
DeleteOh my gossssh! Adding butternut to this roll recipe is so incredible to me! I think for a family dinner, I'll try my hand at these, and wow my family.
ReplyDeleteThey went over very well at my house. I hope you all like them, Nichole! Thanks for stopping by!
DeleteOh my word, I have butternut squash in my kitchen right now! Hmmm.......... :)
ReplyDeletehmmmmm....this makes good use of it for sure! Thanks Conni!
DeleteThe ingredients say 1/2 cup of sugar but the instructions say add 1/4 cup of sugar. Can you tell us which is correct? Thanks!
ReplyDeleteThanks for catching that typo Auntiepatch! I fixed it. It most definitely should be 1/4 cup sugar. Thanks again ~Marion
DeleteThese look so yummy, buttery good! I love the color. They're gorgeous!
ReplyDeleteThanks, Christie! I love how vibrant butternut squash is! It makes everything prettier don't ya think? :)
DeletePerfect rolls to set out for dinner!!! I love butternut squash but have never thought to incorporate it into bread.
ReplyDeleteThanks, Shaina! The squash really makes these rolls so moist, fluffy, and delish!!
DeleteYour rolls look so fluffy and divine!!! Brava!
ReplyDeleteThanks, Liz! I was so happy with how they turned out. I'm not the best bread baker in the bakery. It's sometime challenging in FL the get the right consistency.
DeleteI never tried squash in a yeast bread. This sounds amazing!
ReplyDeleteThanks, Cindy! It really worked splendidly!
DeleteThose winter squash dinner rolls look super soft and fluffy!
ReplyDeleteThanks, Angie. They really are! They are definitely our new fave!!
DeleteThese look so soft and delicious, Marion!
ReplyDeleteThanks, Renee! They definitely are some soft rolls!
DeleteI can't stop thinking about how perfect these would be for Thanksgiving!
ReplyDeleteI couldn't agree more, Rachael! They'll be on our dinner table, but I know they won't last long with my family! We love our bread!! I feel good about giving them some rolls with lots of good-for-stuff packed into them!!
DeleteLovely - they look and sound delicious!
ReplyDeleteThank you, Christy!
DeletePinned!!! I love how you pack so many nutrients in a dinner roll. :) These look wonderful, so comforting.
ReplyDeleteThanks, Julie! Me too! If you're going to eat bread you may as well get some healthy stuff too!
DeleteBe still my heart!! Those rolls look so soft and pillowy. I can just imagine them worm with a big pat of butter......
ReplyDeleteThanks, Bobbi! mmmmm butter would be good on them, but we didn't even bother! They were so good all on there own!!
DeleteI always make butternut squash muffins and never thought of making dinner rolls! Brilliant! Yummy! I can't wait to make these!
ReplyDeleteThanks, Jennifer! Ooooh muffins sound like a great idea! I'll have to put that on my list!
DeleteThese look terrific. I'm going to give them a try!
ReplyDeleteI hope you like them as much as we do, Teresa! Thanks for stopping by!
DeleteFabulous!!! I made some butternut squash bread and it was so soft it melted in my mouth. I would LOVE these rolls!!
ReplyDeleteIt's amazing what a little squash can do!! Thanks for stopping by, Susan!
DeleteThose look so most and fluffy!
ReplyDeleteI'm so glad that came through in the photos, Sarah, because they really are! Thanks for stopping by!
DeleteCan we use this recipe for a bread maker, and lessen the sugar contents, 1/4 cup sounds like a lot of sugar for a dinner roll especially if you are eating savoury foods...
ReplyDeleteThank you..
Hi Nancye, I haven't made these in the bread maker, but I'm sure if you follow the breadmaker directions for adding the ingredients, it should work nicely. When baking you want to keep the ingredient amounts the same, so I wouldn't lessen the sugar. The rolls are slightly sweet, but they pair nicely with savory foods and make for a great balance of flavors. If you try them in the breadmaker, I'd love to hear how they work out. Have a super week! ~Marion
DeleteHello! I am making these rolls today and was wondering if they can be frozen? If so, should I freeze the unbaked dough or cooked rolls? Thanks for your help and I'm excited for this recipe!!!
ReplyDeleteHello! I am trying this recipe for the first time today and am so excited! I want to try freezing them but should I freeze the unbaked dough or the cooked rolls?
ReplyDeleteHi Kayla, that's so exciting I hope you enjoy them as much as we do! I have never tried freezing the dough, but I have frozen the baked rolls with no problems. I hope that helps. Enjoy! ~Marion
DeleteYUM! I have butternut squash and I was wondering what to make with it - here's what! Thanks for a great idea and recipe :)
ReplyDeleteI made these so many times and love them just like this. Last year I added bacon though and they were amazing. Brought them to a whole new level my whole family loves.
ReplyDelete