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Butternut Squash Rolls

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
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    2 dozen


  • 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


  • 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.

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  • LPHJKitchen
    Oct 1, 2017

    We subbed in a gluten-free flour blend and thought these turned out well! They had a slightly sweet flavor and would go great with so many different dishes. Will definitely make again!

  • chickidudl
    Nov 20, 2016

    OH MY!! These are addicting. I used the bread machine to do the work and then I put the rolls in the iron skillet. This is a keeper! I used almond milk and 1/2 butter and 1/2 coconut oil. Got another batch going right now.

  • gaylene2
    Oct 14, 2014

    What a fun way to use butternut squash! Nobody eve argues about hot rolls at dinner time so It was a great success! I just zapped the fresh butternut squash from my garden in the microwave for a few minutes and was able to cook and prepare the squash easily. The rolls fit perfectly into two deep dish pie pans.

  • TracyV
    Jun 11, 2014

    I've made these for our Thanksgiving dinner and they're delicious. My brothers couldn't believe they had actually eaten squash!

  • tiffanylittle
    Jan 28, 2014

    loved this recipe i did make some changes for health. i split the butter i used 1 1/2 tbsp butter and 1 1/2 tbsp coconut oil and also used coconut milk instead of reg. milk and turned out great. still had a great butter flavor and my in laws who will not try it if you tell them it is healthier could not tell a diff.

  • maddawson
    Aug 20, 2013

    I used a whole grain wheat flour instead of white & they turned out so good. My kids couldn't get enough of them!!! Will definitely make again!

  • krystaljoy
    Oct 20, 2012

    No comment left

  • annie1992
    Oct 20, 2011

    I've made this several times, I usually substitute half whole wheat flour for half of the white flour. The Grandkids love these!

  • jenilovesdaisies
    Jan 27, 2011

    We love these rolls! They are very easy and seriously delicious. I use whole wheat flour in place of some of the all-purpose.