Butternut Squash Rolls
Total TimePrep: 30 min. + rising Bake: 20 min.
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!
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.
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.
I've made these for our Thanksgiving dinner and they're delicious. My brothers couldn't believe they had actually eaten squash!
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.
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!
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I've made this several times, I usually substitute half whole wheat flour for half of the white flour. The Grandkids love these!
We love these rolls! They are very easy and seriously delicious. I use whole wheat flour in place of some of the all-purpose.