Butternut Squash Dinner Rolls Recipe

If you’re on the hunt for a cozy, flavorful bread that feels like a warm hug straight from the oven, I can’t recommend this Butternut Squash Dinner Rolls Recipe enough. These rolls are beautifully soft, slightly sweet with a hint of rosemary, and have that gorgeous golden color thanks to the roasted butternut squash puree mixed right into the dough. When I first tried these, I was blown away by how tender and fluffy they turned out – and once you try them, I know you’ll be obsessed too. Let’s dive into making these irresistible rolls that my whole family goes crazy for!

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Ingredients You’ll Need

The magic of this Butternut Squash Dinner Rolls Recipe is how all the simple ingredients work together to create something extraordinary. I always suggest using fresh rosemary and good-quality honey for the best flavor, and choosing ripe butternut squash for the puree makes a big difference.

• All-purpose flour: Provides structure and softness; you might need a bit more depending on your dough’s humidity.
• Whole wheat flour: Adds a hearty, nutty depth and a bit of chewiness that balances the softness.
• Instant yeast: The powerhouse that makes these rolls rise beautifully, no proofing needed.
• Salt: Enhances flavor without overpowering the delicate sweetness.
• Warm water: Activates the yeast and helps create the perfect dough texture.
• Honey: Gives just a touch of natural sweetness and helps brown the crust.
• Butter or olive oil: I like butter for richness, but olive oil keeps it a bit lighter.
• Butternut squash puree: This makes the rolls tender and gives that lovely golden color – pumpkin puree can work in a pinch.
• Fresh rosemary: Adds a lovely piney, herby note that pairs perfectly with the squash.

Variations

I love experimenting with this Butternut Squash Dinner Rolls Recipe because it’s so versatile. Feel free to swap ingredients or add your own twist to make it truly yours.

• Use Pumpkin Puree: When butternut squash is out of season, pumpkin puree works beautifully – I’ve done this several times with great results!
• Herb Swap: Try thyme or sage instead of rosemary for a different but equally lovely herbal note.
• Dairy-Free Option: Use olive oil instead of butter to keep it dairy-free without losing any moistness.
• Sweet Variation: Skip the rosemary and add cinnamon or nutmeg to the dough for a subtle autumnal flavor perfect for breakfast rolls.

How to Make Butternut Squash Dinner Rolls Recipe

Step 1: Mix the Dough

Start by whisking together the all-purpose flour, whole wheat flour, instant yeast, and salt in the bowl of your stand mixer. I find this distributes everything evenly and helps the yeast wake up faster. Then add the warm water, honey, softened butter (or olive oil), your butternut squash puree, and minced rosemary. Using the dough hook attachment, mix on medium speed for about 3 minutes, scraping down the sides as needed. Then mix for another 3-5 minutes. This step really helps develop the gluten for a soft yet structured roll.

Step 2: Knead and Shape the Dough

Dump the dough onto a floured surface. It might feel a little sticky — that’s exactly how it should be. Knead gently with about 5 turns to incorporate any remaining flour, adding more flour sparingly on your hands, just enough to prevent sticking. Be careful not to add too much, or your rolls can end up dry. Your goal is a smooth, soft dough that still feels tender to the touch.

Step 3: First Rise

Pop your dough into a large bowl that you’ve lightly oiled. Give it a gentle turn so it’s coated in oil all around – I learned this trick to keep the surface from drying out during the rise. Cover with a damp towel or plastic wrap and let it rise for about an hour, or until it’s doubled in size. This is when you get to watch the magic happen – so satisfying!

Step 4: Shape and Second Rise

Punch down the dough gently (don’t stress – it’ll rise again) and divide it into 12 larger balls for dinner rolls or 15 smaller ones if you want bite-sized rolls. Place these in an oiled baking dish if you want soft, pull-apart rolls that your family will love tearing apart. For a crustier texture, space them out on a baking sheet with a few inches between each roll. Cover and let rest for 20 minutes while your oven warms up to 350°F.

Step 5: Bake to Perfection

Bake the rolls for 25 to 30 minutes until golden brown. If you have a kitchen thermometer, aim for an internal temperature of 190-200°F to know they’re perfectly cooked inside without getting dry. When I first tried baking without checking the temp, sometimes the centers felt too doughy – so this tip helped me avoid that every time.

How to Serve Butternut Squash Dinner Rolls Recipe

Garnishes

I love brushing these rolls with melted butter right out of the oven, sometimes sprinkled with a little flaky sea salt or extra finely minced rosemary. It gives such an inviting aroma and adds a subtle finishing touch that makes the whole batch disappear faster!

Side Dishes

These Butternut Squash Dinner Rolls pair beautifully with soups – my favorite is butternut squash soup or a hearty stew. I’ve also served them alongside roasted chicken or turkey for a comforting and complete meal that everyone loves.

Creative Ways to Present

For special occasions, I’ve arranged these rolls in a circular pull-apart braid or topped each roll with a tiny rosemary sprig before baking for an elegant look. It’s a simple step but really makes an impression at the table!

Make Ahead and Storage

Storing Leftovers

After they cool completely, I like to store leftover rolls in an airtight container or resealable bag at room temperature for up to 2 days. They stay surprisingly soft, but if you want that fresh-out-of-the-oven warmth again, keep reading.

Freezing

I’ve frozen these rolls by wrapping them tightly in plastic wrap and then in foil. When frozen this way, they keep well for up to 3 months. Just thaw them overnight in the fridge and they’ll be ready to reheat.

Reheating

For the best results when reheating, pop the rolls in a 350°F oven for about 10 minutes wrapped loosely in foil to keep them moist. This refreshes the crust without drying the inside. Microwave works in a pinch but tends to soften the crust too much.

FAQs

Final Thoughts

This Butternut Squash Dinner Rolls Recipe has truly become one of my go-to breads in the cooler months – it’s comfort food at its best without being fussy. The way the squash keeps these rolls soft and gives a gentle sweetness makes everybody at my table happy (and that almost never happens with kids and bread!). I encourage you to give these a try, especially if you want something a little different from the usual store-bought rolls. Trust me, once you try these, you’ll be adding them to your rotation too!

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