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Butternut Squash Rolls

These rolls are light, fluffy, and very buttery tasting. So much better than store bought rolls. My sister made them for Thanksgiving dinner a few years ago and I just had to have the recipe. They're also a great way to sneak vegetables into my carb loving toddler.



To Make 12 Rolls:

  • 1 pkg. yeast
  • 1 Tbsp. maple syrup
  • 1/4 cup hot milk (110-115 degrees F)
  • 1/2 cup cooked squash
  • 3 Tbsp. butter
  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 3/4 tsp. salt
  • 1 (9 inch) round baking pan

To Make 18 Rolls:

  • 1 pkg. yeast
  • 1 Tbsp. maple syrup
  • 1/3 cup hot milk (110-115 degrees F)
  • 2/3 cup cooked squash
  • 4 Tbsp. butter
  • 2 1/2 cups flour
  • 1/4 cup sugar
  • 1 tsp. salt
  • 2 (8 inch) round baking pans

To Make 24 Rolls:

  • 1 pkg. yeast
  • 2 Tbsp. maple syrup
  • 1/2 cup hot milk (110-115 degrees F)
  • 1 cup cooked squash
  • 6 Tbsp. butter
  • 4 cups flour
  • 1/3 cup sugar
  • 1 1/2 tsp. salt
  • 2 (9 inch) round baking pans

To Make 36 Rolls:

  • 2 pkgs. yeast
  • 2 Tbsp. maple syrup
  • 2/3 cup hot milk (110-115 degrees F)
  • 1 1/3 cups cooked squash
  • 8 Tbsp. butter
  • 5 cups flour
  • 1/2 cup sugar
  • 2 tsp. salt
  • 3 (9 inch) round baking pans


Use fresh cooked, pureed acorn or butternut squash. One pound whole squash yields 1 1/2 cup puree. (I quartered and seeded the squash and baked in oven at 350 degrees F until very soft. The squash pureed easily in the blender).

Add yeast and syrup to hot milk; let sit until foamy. Stir in squash.

Cut butter into 1 inch pieces. With metal blade of food processor, process butter, flour, sugar and salt until well blended, 15-20 seconds. With motor running, pour in squash mixture in a steady stream. After dough forms a ball (about 15 seconds), process until smooth and elastic, about 60 seconds.

Place dough in a floured plastic food storage bag. Squeeze out air; twist tie at top and let rise until doubled, 1 - 1 1/2 hours.

Punch down dough, shape into small balls and place barely touching in circles in oiled baking pans. Let rise 45 minutes.


Bake rolls in preheated 350 degree F oven until golden, about 15-20 minutes. Serve warm.

Source: My sister's mother-in-law, Karen.

By Stephanie from Hillsboro, OR


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