Golden, tender, pull-apart Butternut Squash Dinner Rolls are flecked with rosemary and completely irresistible. Roasted squash cooked into the roll ensures that they are soft and flavorful with just a hint of sweetness.

Golden and tender these whole wheat, pull-apart, Butternut Squash Dinner Rolls are flecked with rosemary and completely irresistible.  Roasted squash cooked into the roll ensures that they are soft and full of flavor with just a hint of sweetness.

Look closely at the present you are constructing, it should look like the future you are dreaming.

alice walker

These Butternut Squash Dinner Rolls are a simple mix of whole wheat flour, roasted butternut squash, and honey. Instant yeast makes these come together fast with only about 30 minutes hands-on time. The whole process takes just under 3 hours. A perfect project when you are home and doing things around the house.

The butternut squash colors these rolls a lovely light golden and imparts a gloriously soft texture. You can definitely use other varieties of winter squash here.

Most any winter squash that bakes up soft and creamy will do. Delicata, kabocha, pumpkin and Kuri squash will give similar results to the butternut. Honey along with the squash flavor, give a subtle sweetness that is just right. Rosemary is, of course, optional but really balances out these rolls with an herbaceous freshness.

Can these be made ahead?

Yes! We also include instructions for refrigerating the dough overnight, making it easy to prep ahead and bake up your rolls hot and fresh for your meal!

Dinner rolls in five Easy steps

  1. Mix – using a stand mixer with a dough hook makes kneading almost effortless
  2. Proof – in about an hour the dough will rise and double in size
  3. Shape – form into balls
  4. Rest – 20 minutes
  5. Bake – in 30 minutes your kitchen will smell glorious and your fresh rolls are ready to serve!
squash, bread flour, yeast and sprigs of rosemary.

ingredients in Squash rolls

how to make Butternut squash rolls

In a stand up mixer, flour, butter, butternut squash, rosemary, honey.

STEP ONE- Whisk together all-purpose flour, whole wheat flour, yeast and salt in the bowl of a stand mixer.  Add warm water, honey, softened butter, butternut squash and rosemary.

Mixing dinner rolls together in a standup mixer.

STEP TWO- Mix in a stand mixer with a dough hook for 3 minutes on the third setting, scrape down the sides and bottom and mix 3-5 minutes more, scraping the bowl when needed.

Kneading by hand to make sure all dough is smooth and incorporated.

STEP THREE- Dump onto a floured surface and knead by hand to get all the flour incorporated about 5-10 turns. The dough should be soft and slightly sticky.  Use just enough flour on the surface to keep your hands from totally sticking and the dough becomes more smooth.

Dough proofing in a metal bowl covered.

STEP FOUR- Place dough in an oiled bowl, turn it over, so both the top and bottom have a layer of oil.  Cover and let rise for 1 hour or until doubled in bulk.

Dinner roll dough doubled in size.

STEP FIVE- Punch down and divide into 12 balls for large rolls or 15 balls for smaller rolls, and place in an oiled baking dish.  Let rest 20 minutes.  

Shaping dinner roll dough into balls.

STEP SIX- Bake in a preheated oven 350 degrees for 25-30 minutes.  Internal temperature should be 190-200F when finished.

Tips

  • If you prefer a crustier roll, bake on a sheet pan with a few inches in between.
  • For extra browning, brush tops of rolls with egg wash.
  • Refrigerate the dough after the first rise up to 3 days, then shape into rolls following the recipe instructions. Or refrigerate once rolls are shaped in the baking pan overnight, remove and let rest 1 1/2 then bake.
  • To roast the squash: Cut in half and roast squash at 400 degrees for 30 minutes or until a fork easily pierces through. Mash until smooth. Most any winter squash that bakes up soft and creamy will do. Delicata, kabocha, or kuri are all good substitutes for butternut squash.
Golden, tender, pull-apart Butternut Squash Dinner Rolls are flecked with rosemary and completely irresistible.

FAQ’S

What can I substitute for butternut squash?

Most any winter squash that bakes up soft and creamy will do. Delicata, kabocha, sugar pie pumpkin, kuri squash, sweet potato or mashed potato.

What flavors go well with butternut squash?

From sweet spices to savory butternut squash lends itself to most any cuisine.

Why are my dinner rolls not light and fluffy?

Adding too much flour or using all bread flour. Rolls also need adequate time to proof but do not over-proof.

more recipes you may enjoy

Golden, tender, pull-apart Butternut Squash Dinner Rolls are flecked with rosemary and completely irresistible.

These rolls are a family favorite for holiday dinners. Hope you give them a try and let us know how you like them!

~Tonia

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Golden Butternut Squash Dinner Rolls are flecked with rosemary and completely irresistible. Roasted squash cooked into the roll ensures that they are soft and full of flavor with just a hint of sweetness.

Butternut Squash Dinner Rolls

  • Author: Tonia | Feasting at Home
  • Prep Time: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 1215 rolls 1x
  • Category: Baked, breads
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Description

Golden, tender, pull-apart Butternut Squash Dinner Rolls are flecked with rosemary and completely irresistible. Roasted squash cooked into the roll ensures that they are soft and full of flavor with just a hint of sweetness.


Ingredients

Units Scale
  • 3 cups (360 grams) AP flour + more if needed
  • 1 1/2 cups (120 grams) whole wheat flour
  • 2 1/4 teaspoons (9 grams) instant yeast
  • 1 1/2 teaspoons salt
  • 1 cup warm water
  • 2 tablespoons honey
  • 3 tablespoons (1 1/2 ounces) butter, softened or olive oil
  • 1 cup butternut squash puree (see notes)
  • 1 tablespoon fresh rosemary, minced

Instructions

  1. Whisk together all purpose flour, whole wheat flour, yeast and salt in the bowl of a stand mixer.  Add warm water, honey, softened butter, butternut squash and rosemary.
  2. Mix in a stand mixer with a dough hook for 3 minutes on the third setting, scrape down the sides and bottom and mix 3-5 minutes more, scraping the bowl when needed. Dump onto a floured surface and knead by hand to get all the flour incorporated, about 5 turns. Dough should be soft and slightly sticky.  Adding more flour if needed, little by little, just enough on the surface to keep your hands from totally sticking.  Work dough until it becomes smooth but still soft, too much flour will yield dry heavy rolls.
  3. Place dough in an oiled bowl, turn over so both top and bottom have a layer of oil.  Cover and let rise 1 hour or until doubled in bulk.
  4. Punch down and divide into 12 balls for large rolls or 15 for smaller rolls, place in an oiled baking dish, this will create pull apart rolls. If you prefer a crustier roll, bake on a sheet pan with a few inches in between the rolls. Let rest 20 minutes.  
  5. Bake in a preheated oven 350 degrees 25-30 minutes.  Internal temperature should be 190-200F when finished.

Notes

To roast squash: Cut in half and roast squash at 400 degrees for 30 minutes or until a fork easily pierces through. Mash until smooth. Most any winter squash that bakes up soft and creamy will do. Delicata, kabocha, sugar pie pumpkin, kuri, canned pumpkin puree, or sweet potato are all good substitutes for butternut squash.

If you prefer a crustier roll, bake on a sheet pan with a few inches in between.

For extra golden brown rolls, brush tops of rolls with egg wash just before baking.

Optional: Refrigerate the dough after the first rise up to 3 days, then shape into rolls following the recipe instructions. Or refrigerate once rolls are shaped in the baking pan let rest 1 hour or until room temperature and lightly puffed then bake.

Nutrition

  • Serving Size: 1 roll
  • Calories: 169
  • Sugar: 2.7 g
  • Sodium: 235.3 mg
  • Fat: 2.9 g
  • Saturated Fat: 1.6 g
  • Carbohydrates: 31.9 g
  • Fiber: 2.7 g
  • Protein: 4.6 g
  • Cholesterol: 6.1 mg

Keywords: dinner rolls, butternut dinner rolls, butternut squash dinner rolls, thanksgiving dinner rolls

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  1. I made these yesterday to accompany butternut squash soup. They are absolutely delicious – pillowy and light. I followed your recipe exactly as written. Glad you warned us about the stickiness of the dough. I had a cup of AP flour standing by and used most of it while kneading. Thanks for another winner.

  2. I so look forward to every email and have made so many spectacular dinners! But, this one was a disaster – but likely not the recipe but because i have to bake gluten free. I used Pamela’s gluten free flour and substituted buckwheat for the whole wheat. Do you have suggestions for which GF flours to use for the best results so rolls don’t come out like bricks? Thank you!

    1. Darn, sorry these didn’t work out for you Kat. Buckwheat is pretty heavy and probably contributed to the texture. The gluten free flour mixes are generally best for quick bakes (I may be wrong here?), though with additional ingredients some people have made them work with yeasted recipes. We have not experimented with making this recipe gf, so not much help to offer you🫤. Let us know if you find something that works.

  3. These turned out great!! I paired them with the homemade tomato soup recipe. So delicious! Thank you for another good one 🙂

    1. Hi Heidi, I think so, you may have to play with the flour ratio and add 1/2 cup (guessing here) more of liquid, like water or milk. You could also use mashed potato in stead of squash.

  4. These sound delish! Do you think they’d work with Bob’s Redmill gf flour? If so, do you recommend substituting it for both the AP and whole wheat flours, or would you recommend substituting something else for the latter?

  5. Looks excellent but wondering if these can be made gluten free? If so what flours or blend of flours would work. Thank you

  6. A question: I have white whole wheat, AP, spelt, and whole wheat pastry flours on hand. Can you suggest a quantity combination of any if those to achieve a comparable (or at least as tasty) result? Thanks so much! These look so perfect to bake up with a nice pot of soup on these upcoming shorter days. And my rosemary is still going strong outdoors here in the Northeast.

    1. Hi Patricia, I would go with the white whole wheat and spelt. You could go all white but the spelt will add flavor and the pastry flour is better for quick bakes.

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