Winter Squash Rolls

10? years later and still making these rolls! They became a holiday and family staple somewhere along the way. I taught my kids to make bread and now they are grown. They are the most requested food that I make. This year, I am making them at an orphanage in Guatemala. I am so thankful for this recipe! (01/02/2014) I’ve made this recipe at least 20x now. I get rave reviews and requests. I have used white and wheat, both work great. I always eye the flour anyway so it’s implied to judge flour by the feel since flour can be more or less moisture dense. I use butter, not shortening. I would like to read more examples of how using pumpkin differed. I split the butternut squash in half, scoop out the seeds/ strings, oil both halves all around and bake on 350 flesh down until a knife goes through easily. This retains more nutrients and is easy to scoop out the right amount. As soon as it’s cool enough to scoop, I put scooped squash and all the ingredients except flour, yeast and the water it proofs in, into the blender and purée it. Since the squash is hot I don’t need to heat the milk. I’m proofing the yeast while pureeing (I add a bit of sugar to the yeast water to speed it up). I then pour the wet mix in a bowl, whisk in the proofed yeast and then start adding flour. I get 18 gigantic rolls. I’ve also used this to make sandwich buns for my husband’s sandwiches. These remind me of Hawaiian rolls. This recipe is fabulous. Thank you so much for sharing.

A favorite at our house! So light and fluffy and with a hint of sweetness. 12 makes hamburger rolls if you need them. I tried weighing out the dough at around 55-60 grams and they were still a bit large – and I got 29.

We loved these, thankful for this recipe, as with most people I made my changes by using home made pumpkin puree, half AP and half bread flour. my puree made it a wetter dough and had to add more flour but still a recipe for my books

The rolls had a wonderful consistency, but were way too sweet for my family. If you’re looking for a similar rolls, but less sweet, I made these twice. The first time I followed the recipe exactly and the second I used only 1T sugar. My family preferred the version with less sugar. Depending on what kind of winter squash you use, you may get a lot of sweetness from the squash as well.

I like this recipe because it was a good change on how I use winter squash the only reason it’s four stars instead of five is it’s very vague on what size cubes of squash to use or how much squash to use it would be better if the recipe called for how much mashed squash you use. I also feel it needs more squash to give it a better flavor I’m going to try doubling the amount of squash I use next time and just cutting down on some of the liquid I think that would do well other than that the dough makes beautifully and they came out as great dinner rolls.

Great recipe. Gorgeous coloured, soft rolls. you really don’t taste the squash at all, but it’s nice to know it’s in there and that’s what gives it the beautiful colour. I used butternut squash. When it’s in season, I buy a huge one, peel and cube it, then I measure 1.5 cup portions into plastic zipper bags and freeze. I pull one out anytime I want to make these rolls. My family loves them!

I’ve made these several times since last fall and they come out perfect every time. I lightly roast some of the leftover squash seeds and press them into the top of the rolls before baking, which adds a really nice touch when it comes to presentation and texture.

I have made these fro Thanksgiving for a few years now. I double the salt, I use a can of organic pumpkin puree instead of the squash. They are delicious. This year I decided to use 1/2 of the dough to make cinnamon rolls- absolutely delicious. I made 12 dinner rolls then rolled out the remaining dough, dotted it with softened butter , sprinkled with cinnamon and sugar then rolled it up. Sliced into cinnamon buns, put in buttered pan and allowed to rise for an hour. Baked them at 375 for 25 minutes. I use a cream cheese frosting on top as well. Perfection!! The dinner rolls I baked at 375 as well and they were delicious too. Great for turkey sandwiches the next day ( I make larger sized rolls) .

This is a staple every Thanksgiving! I follow the recipe as written and it’s amazing!!! Be aware, this recipe makes more rolls than the 12 indicated. I just made 32 dinner roll sized rolls, which is good because they always get eaten!

great taste, makes 2 pans of 12 rolls – 24. recipe is slightly confusing in that sense, but otherwise a wonderful bake!!!

Yes I will make this again. Butternut squash is so pretty. I added a variation of coconut oil for shortening, made it cold by putting in frig until firm just like shortening but better flavor. Homemade rolls are so much more satisfying than store kind.

I used fast acting yeast so I didn’t use the water and less flour, of course.

I I’m the Worst Bread maker !! Cannot work with yeast , have tried for years! Well , that said! There moist sweet light & airy for Me the taste is 5 star , are they PRETTY , lol not so much . But it’s not the recipe fault , it’s mine ! WILL Make again to perfect the “pretty “ I’m ashamed to post the Picture but, it’s a MASTERPIECE for someone who CANT bake Bread !

Made these for our Easter Brunch, and we all LOVED them–best rolls any of us ever have eaten!! I made with acorn squash but everything else the same. Baked a few minutes extra as we like them a dark golden brown so they aren’t doughy in the middle–they were perfect!

I made these for Thanksgiving and they were a hit. I did take a reviewers advice and portionally reduced the recipe so that it would fit in my 2.5 lb breadmaking machine. Otherwise, I did not change the recipe at all. I did make 12 rolls and they grew to be huge after proofing and baking. Next time I would make 18-24 rolls and make them smaller. Otherwise, these are one of the best rolls I have every tasted–extremely moist and had a wonderful texture & flavor.

I was really wanting more flavour and sweetness from the squash, which I didn’t get. They were nice enough, dried out very quickly (I used the day-old buns for french toast, which was quite nice) and really not worth the trouble.

Pretty tasty, I’ll add just a touch more salt next go around.

I have not tasted them them yet. But my recommendation I should to peel the skin of The squash before cooking.

Followed recipe exactly. Easy to make, and delicious! Will make again.

I made no changes, except using leftover squash with apple. I pureed the squash with apple in blender. Put all ingredients in bread machine.

Delicious. Made a half size (so six rolls) in a smaller pyrex… needed a little more time being baked in glass.