Best Butternut Squash Dinner Rolls Recipes

WINTER SQUASH ROLLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.
• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.
• Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

BUTTERNUT SQUASH REFRIGERATOR ROLLS

Steps:

• In a large mixing bowl, dissolve yeast in the warm water and the 1 Tablespoon sugar; let sit for 5 minutes.
• Add squash, cooled milk and butter mixture, brown sugar, eggs and salt; mix well.
• Add the 4 cups whole wheat flour and 2 cups white flour. Beat with your mixer or by hand 3-5 minutes.
• Stir in enough remaining flour to make a nice soft dough.
• Turn onto floured surface; knead until smooth and elastic. Slightly sticky is ok. Too much flour makes a dry bread.
• Divide into thirds and place each into gallon plastic bags, which you have oiled. Remove air before sealing. Place in refrigerator overnight.
• Remove from refrigerator and form each bag of dough into 24 balls, place into greased 9"x13" pans, cover and let rise until doubled, about 60 minutes.
• Bake at 350 degrees for 20-30 minutes or until golden or tests done.

WINTER SQUASH DINNER ROLLS

Steps:

• In large bowl, combine 2 c flour and yeast. In a saucepan, heat milk, shortening, sugar and salt until warm, and stir until butter or shortening melts.Add to dry mixture in mixing bowl. Add egg and squash. Beat at low speed 30 seconds, then at high speed 3 minutes. Stir in enough flour to make a soft dough.
• Turn out onto lightly floured board. Knead until smooth and elastic. Place in oiled bowl and let rise until doubled - 1 1/4 hours (or overnight in refrigerator). Punch down and let rest 10 minutes. Roll out and shape into rolls or cut with biscuit cutter. Let rise again and bake at 400 degrees for 10 to 12 minutes until brown. Remove and brush rolls with melted butter.

HONEY-SQUASH DINNER ROLLS

Steps:

• In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between 2 greased 9-in. cast-iron skillets or round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 375°. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20-25 minutes. Cover loosely with foil during the last 5-7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm.