Recipe For Butternut Squash Dinner Rolls

Recipe For Butternut Squash Dinner Rolls


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These wholesome rolls, with their earthy hue, would look spectacular on your Thanksgiving dinner table. Continue the mood by setting the table with mums and scattered autumn leaves.

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Time needed

3 hour preparation + 18 min cooking

Serving Size / Yield

5 dozen


  • 2 Tbs. plus 1 tsp. active dry yeast
  • 3/4 tsp. plus 1 C. sugar, divided
  • 1/2 C. warm water (110-115 degrees)
  • 2 C. warm milk (110-115 degrees)
  • 1/4 C. butter, softened
  • 2 C. mashed cooked butternut squash
  • 2 tsp. salt
  • 1/4 C. wheat germ
  • 10-11 1/2 C. all-purpose flour
  • additional butter, melted

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In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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 and divide into thirds; divide each portion into 20 pieces. Shape into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.  Yield: 5 dozen.

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