Total Time
Prep 30 mins
Cook 12 mins

Even people who don't like squash end up loving these rolls. Every time I make these, people beg me for the recipe. You can also use butternut squash instead of winter squash. They turn out moist and perfect either way!

Ingredients Nutrition


  1. Cook squash until tender.
  2. Drain, cool and mash.
  3. In a small bowl, dissolve yeast in warm water.
  4. In a large bowl, combine 5 cups flour, sugar and salt.
  5. Stir in yeast mixture, shortening, squash and milk.
  6. Mix well.
  7. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition.
  8. When dough has pulled together, turn it out on a lightly floured surface and knead until smooth and supple, about 8 minutes.
  9. Lightly grease a large bowl and place the dough in the bowl, turning to coat.
  10. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  11. Divide dough into 12 equal pieces and form into rounds.
  12. Place the rounds in a greased 13x9 inch baking pan.
  13. Cover with a damp cloth and let rise again until doubled in volume, about 30 minutes.
  14. Bake at 400 degrees for about 12-15 minutes or until golden brown.
Most Helpful

These were so wonderful! I first saw this recipe posted by Tracey on another cooking site and it is highly rated over there. However I prefer Recipe Zaar so I'm rating them here :) They have a texture very similar to potato bread. The only thing I did differently was to not knead them as long and to let them rise for half an hour longer the first time. With the kneading I noticed the dough was very sticky and took an extra cup and half of flour. I didn't want them to be too dry by the addition of a ton more flour, so I just stopped kneading after about four minutes. I used a carnival squash which yielded four cups of cubes which I froze after taking out a cup and half for this recipe. I also made 24 smaller rolls instead of 12 large ones. They would have been HUGE if I only made 12. Next time I think I will try freezing half a batch before letting them rise the second time.

Kate J November 10, 2009