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Butternut Squash Dinner Rolls

Butternut Squash Dinner Rolls
  • Prep 17 min
  • Total 1 hr 45 min
  • Servings 5
Turn butternut squash into fluffy, soft dinner rolls.
Updated July 15, 2015

Ingredients

  • 2 tablespoons plus 1 teaspoon active dry yeast
  • 3/4 teaspoon plus 1 cup sugar, divided
  • 1/2 cup warm water (110-115° F)
  • 2 cups warm milk (110-115° F)
  • 1/4 cup butter, softened
  • 2 cups mashed cooked butternut squash
  • 2 teaspoons salt
  • 1/4 cup wheat germ
  • 10 - 11-1/2 cups all-purpose flour
  • Additional butter, melted

Steps

  • 1
    In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  • 2
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3
    Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • 4
    Bake at 350° F for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.

Nutrition Information

No nutrition information available for this recipe
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