Whether you have some butternut squash to use up or want to make a hidden vegetable recipe, these butternut squash dinner rolls are perfect. These dinner rolls are easy to make at home. They turn out soft, light, and fluffy.
They are great to serve with your meals including soups and pasta dishes. It is also a crowd-pleaser and a perfect addition to the Thanksgiving dinner table and holiday menu.
Ingredients
Light, fluffy, and pillow-soft vegan butternut squash dinner rolls can be easily made at home with basic pantry ingredients and some cooked and mashed butternut squash.
It is best to use bread flour, but I get excellent results making bread at home using the King Arthur all-purpose flour too if I am out of bread flour.
To make these rolls you can use instant yeast or bread machine yeast. Finally, once they are baked, you can apply some butter and optionally sprinkle some sea salt for a savory flavor.
Instructions
Homemade butternut squash rolls are soft, fluffy, and absolutely delicious. They are very easy to make. Just like other leavened bread, these homemade rolls require three steps - first to make the dough, then shape the dough and allow it to rise, and finally bake.
Before making the dough, butternut squash must be cooked and then mashed. I like to cook butternut squash in the Instant Pot.
The dough for butternut squash rolls can be easily made in a bread machine or in a stand mixer using the dough hook. To make the dough in the bread machine, place all the wet and dry ingredients in the bread machine pan as per the manufacturer's instructions and start the "dough" cycle.
Step 1: Make dough in bread machine or stand mixer and let it go through first rise.
Step 2: Divide dough into 15 equal parts.
For consistent results, it is best to weigh the flour instead of using a measuring cup so that you don't end up adding too much flour by scooping directly from a flour bag.
Once the dough cycle is complete, the dough would have risen and gone through the first rise. Remove the dough to a lightly floured surface and knead it for a few seconds.
Divide the rolls into 15 equal pieces, about 54 grams each, and make smooth balls. To make a smooth ball, tuck all the edges on one side to get the top side smooth. Place the balls in a tray, about 1-2 fingers apart, and allow them to rise for about 45-60 minutes in a warm place.
Step 3: Make smooth dough balls and place in a baking tray.
Step 4: Let the rolls rise about triple in volume.
Once they have about tripled in volume, preheat the oven to 350 °F and bake them for 20 minutes. They will become golden in color.
With the help of a basting brush, apply some butter or vegan butter and optionally sprinkle a little sea salt on the bread rolls.
Step 5: Bake for 20 minutes at 350°F.
Step 6: Apply butter with a basting brush.
Substitutions
- Flour - you can use bread flour or all-purpose flour to make the rolls.
- Butter - apply vegan butter to make the rolls vegan.
You may also enjoy this pumpkin dinner rolls recipe.
Serving suggestions
Butternut squash rolls are best served freshly baked from the oven. Fresh and hot rolls taste absolutely delicious with a dash of butter. They can easily replace regular dinner rolls in your meals and they are a perfect addition to the Thanksgiving feast.
These rolls go well with soups like pasta soup, tomato soup, lentil soup, and more. It can also be served as a side with casseroles and pasta dishes.
Equipment
I like to cook butternut squash in the Instant Pot. To make the butternut squash rolls dough, a stand mixer or bread machine can be used. They are baked in a convection oven in a 13-inch by 9-inch baking tray lined with parchment paper. Once they are baked, a basting brush is used to apply butter while they are hot.
Storage
Just like most homemade bread, butternut squash dinner rolls can be stored at room temperature in an air-tight container or a bread box for up to 3-4 days.
If you plan to keep them longer then it is best to freeze them in a Ziplock bag after they have cooled down completely. When you are ready to serve, you can simply put it in the oven at 325 °F for about 10-12 minutes.
Top tip
- Watch the dough after 10 minutes. Depending on the moisture content of the squash, you may have to add a little more flour or water to the dough while mixing.
- In cold weather, you can warm the oven for about 5 minutes and allow the bread rolls to go through the final rise in a warm oven.
- You can cook butternut squash in the Instant Pot.
If you enjoyed this recipe, you may also like
- Butternut squash soup
- French dinner rolls
- Seeded dinner rolls
- Potato dinner rolls
- Buttermilk dinner rolls
- 10+ dinner rolls
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📖 Recipe
Butternut Squash Dinner Rolls
Equipment
- Bread Machine (or Stand Mixer)
- Convection Oven
- Baking tray (13 inch by 9 inch)
Ingredients
Wet ingredients
- ½ cup Water (warm, microwave 30 seconds)
- 4 tablespoon Oil
- 1 cup Butternut squash (cooked, peeled, mashed, 200 grams)
Dry ingredients
- 1 tablespoon Organic cane sugar
- 1 teaspoon Salt
- 3 ½ cup Bread flour (420 grams or all-purpose flour)
- 1 ½ teaspoon Instant yeast (5 grams or bread machine yeast)
Instructions
Option 1: Make dough in bread machine
- Place the wet and dry ingredients in the order required by your bread machine.½ cup Water, 4 tablespoon Oil, 1 tablespoon Organic cane sugar, 1 teaspoon Salt, 3 ½ cup Bread flour , 1 ½ teaspoon Instant yeast, 1 cup Butternut squash
- Close the lid and select the "dough" cycle.
- Once the cycle completes, remove the dough from the pan on a lightly floured surface.
Option 2: Make dough in stand mixer
- Place the wet and dry ingredients into the stand mixer bowl.½ cup Water, 4 tablespoon Oil, 1 tablespoon Organic cane sugar, 1 teaspoon Salt, 3 ½ cup Bread flour , 1 ½ teaspoon Instant yeast, 1 cup Butternut squash
- Attach the dough hook and knead on setting 2 for about 12 minutes until the dough is well kneaded and attaches to the hook.
- Make a smooth dough ball, apply some oil to the bottom of the bowl and place the dough ball in it for rising.
- Cover the bowl and keep it in a warm place for about 60 minutes until the dough rises and becomes more than double in volume.
- Remove the dough from the bowl on a lightly floured surface.
Shape dough to make buns
- Divide the dough into 15 equal parts of about 54 grams each.
- Shape them into smooth balls and tuck all the edges to the bottom side to make it smooth from the top.
- Place them in a 13-inch by 9-inch baking tray lined with parchment paper keeping 1-2 finger space between the balls.
- Cover with a food wrap or a kitchen towel so that it does not dry up.
- Allow it to rise for about 45-60 minutes until it has about tripled in volume.
Bake in the oven
- Preheat the oven to 350°F. Keep rack at mid level.
- Remove the food wrap gently and then place the baking tray in the oven.
- Bake for about 20 minutes on 350°F or until the crust is golden brown in color.
- Take the baking tray out of the oven.
Final touches
- Apply some butter on top of the buns using a basting brush.
Notes
- To cook butternut squash, in Instant Pot
- Put 1 cup water in the Instant Pot liner.
- Place whole butternut squash or cut them into halves or quarters.
- Pressure cook for about 25-30 minutes and let the pressure release naturally for 10 minutes.
- Scoop 1 cup (200 grams) squash for the recipe and mash it.
- Let it cool down before making the rolls.
- Watch the dough after 10 minutes. Depending on the moisture content of the squash, you may have to add a little more flour or water to the dough while mixing.
- Sifting and weighing the flour helps make the bread soft. Sifting is optional, however, weighing the flour gives consistent results.
- To make about 20 smaller buns, use a 15 inch by 11 inch tray and make dough balls of about 40-41 grams each.
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