Rating: 4.5 stars 4.7
232 Ratings
  • 5 star values: 182
  • 4 star values: 38
  • 3 star values: 9
  • 2 star values: 1
  • 1 star values: 2

This recipe is always a real hit! Every time I make these squash rolls I get asked for the recipe. People can't believe it when I tell them that they're made from winter squash. These delicious rolls taste best fresh out of the oven.

Recipe Summary

30 mins
45 mins
1 hr 30 mins
2 hrs 45 mins
12 rolls


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the 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 yeast mixture, shortening, squash and milk; mix well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place 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 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. Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

  • Bake rolls in the preheated oven for 10 to 15 minutes or until golden brown.

Nutrition Facts

363 calories; protein 7.9g; carbohydrates 61.2g; fat 9.6g; cholesterol 1.6mg; sodium 399.1mg. Full Nutrition