Butternut Squash Rolls Recipes

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BUTTERNUT SQUASH DINNER ROLLS



Butternut Squash Dinner Rolls image

These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! -Ula Kessler, Liberty Center, Ohio

Provided by Taste of Home

Time 45m

Yield 5 dozen.

Number Of Ingredients 10

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

Steps:

  • In a large 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. 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. 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. Bake at 350° for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.

Nutrition Facts : Calories 107 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

BUTTERNUT SQUASH ROLLS



Butternut Squash Rolls image

With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Time 50m

Yield 2 dozen.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/4 cup warm water (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/2 cup sugar
1 cup mashed cooked butternut squash
5 to 5-1/2 cups all-purpose flour, divided

Steps:

  • In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 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. , Punch dough down. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 213mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.

WINTER SQUASH ROLLS



Winter Squash Rolls image

This recipe is always a real hit! Every time I make these 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.

Provided by TRACEY_MITCHELL

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 2h45m

Yield 12

Number Of Ingredients 8

1 ½ cups cubed winter squash
1 cup scalded milk
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
6 cups all-purpose flour
½ cup white sugar
2 teaspoons salt
½ cup shortening

Steps:

  • Preheat 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 the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the 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 the 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.
  • Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Nutrition Facts : Calories 363.2 calories, Carbohydrate 61.2 g, Cholesterol 1.6 mg, Fat 9.6 g, Fiber 3.1 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 399.1 mg, Sugar 9.4 g

BUTTERNUT SQUASH RICE PAPER ROLLS



Butternut Squash Rice Paper Rolls image

Sweet butternut squash stands in perfectly for the sweet shrimp in an otherwise traditional Vietnamese spring roll.

Provided by Julia Moskin

Categories     appetizer

Time 45m

Yield 12 rolls

Number Of Ingredients 11

1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
4 ounces vermicelli rice noodles or rice sticks
12 8-inch round rice paper wrappers
1/3 cup roasted salted pumpkin seeds or peanuts, coarsely chopped
1 cup cilantro leaves and thin stems, torn into bite-size pieces
1 to 2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sugar
2 tablespoons Asian hot chile oil
2 teaspoons sesame oil

Steps:

  • Heat oven to 400 degrees. Place squash on a baking sheet, drizzle with oil and spread in a single layer. Roast 15 minutes, toss gently and return to oven until tender and caramelized, about 10 more minutes. Transfer to a plate to cool.
  • Meanwhile, prepares noodles: Bring a large pot of water to a boil. Turn off heat, add noodles, and allow to sit for 10 minutes, stirring occasionally. Drain in a colander and rinse with cold water; set aside.
  • To assemble rolls: Fill a large pie plate or shallow bowl with very warm tap water. Lay a clean, damp kitchen towel on counter to use as a work surface; this will prevent wrappers from sliding. Submerge two paper wrappers in the water to soften, about 1 minute. Gently transfer one wrapper to towel.
  • In lower third of circle, place a small handful of noodles, leaving about an inch and a half of empty wrapper on either side. Place two or three pieces of squash on top of noodles, and sprinkle with pumpkin seeds and cilantro. To roll, fold left and right sides of wrapper snugly over the filling. Lift the bottom of the wrapper over the filling, tucking it underneath, then roll up firmly but gently. Place seam side down on a plate, and continue with remaining wrappers and filling. Cut in half when ready to serve.
  • For dipping sauce: In a small bowl, stir together 1 tablespoon soy sauce, the vinegar and sugar. Add chile oil and sesame oil, and taste. If desired, add additional soy sauce.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 2 grams, TransFat 0 grams

BUTTERNUT SQUASH REFRIGERATOR ROLLS



Butternut Squash Refrigerator Rolls image

This makes a lot, but they disappear fast when serving to company. They are moist and a nice golden color. I adopted this from a loaf recipe from TOH. I replaced the brown sugar with 1/2 cup brown sugar Splenda and it worked perfectly.

Provided by kansbaker

Categories     Yeast Breads

Time 50m

Yield 72 rolls, 72 serving(s)

Number Of Ingredients 11

1 ounce active dry yeast (3 pkg.)
1/2 cup warm water
1 tablespoon sugar
2 1/2 cups butternut squash, cooked
2 cups milk (scalded and cooled)
2/3 cup brown sugar, packed
2/3 cup butter (add to hot milk)
2 eggs
3 teaspoons salt
4 cups whole wheat flour
9 cups white flour (better for bread)

Steps:

  • In a large mixing bowl, dissolve yeast in the warm water and the 1 Tablespoon sugar; let sit for 5 minutes.
  • Add squash, cooled milk and butter mixture, brown sugar, eggs and salt; mix well.
  • Add the 4 cups whole wheat flour and 2 cups white flour. Beat with your mixer or by hand 3-5 minutes.
  • Stir in enough remaining flour to make a nice soft dough.
  • Turn onto floured surface; knead until smooth and elastic. Slightly sticky is ok. Too much flour makes a dry bread.
  • Divide into thirds and place each into gallon plastic bags, which you have oiled. Remove air before sealing. Place in refrigerator overnight.
  • Remove from refrigerator and form each bag of dough into 24 balls, place into greased 9"x13" pans, cover and let rise until doubled, about 60 minutes.
  • Bake at 350 degrees for 20-30 minutes or until golden or tests done.

Nutrition Facts : Calories 112.6, Fat 2.4, SaturatedFat 1.3, Cholesterol 11.3, Sodium 116.1, Carbohydrate 20, Fiber 1.4, Sugar 2.3, Protein 3.1

BUTTERNUT SQUASH CAKE ROLL



Butternut Squash Cake Roll image

This is from Taste of Home. I think it sounds delicious! This pretty dessert is perfect for autumn! Chilling time is included in cook time.

Provided by Courtly

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 13

3 eggs
1 cup sugar
2/3 cup mashed cooked butternut squash
3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup finely chopped walnuts
confectioners' sugar
1 (8 ounce) cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
confectioners' sugar (optional)

Steps:

  • In a large mixing bowl, beat eggs; gradually beat in sugar. Add squash and mix well. Combine the flour, baking soda and cinnamon; add to squash mixture and mix well.
  • Line a 15 x 10 x 1 inch baking pan with waxed paper; grease and flour the paper. Spread batter evenly into pan. Sprinkle with walnuts. Bake at 375 for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
  • Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, jelly-roll style, starting with a short side. Cool completely on wire rack.
  • In a small mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly over cake within 1 inch of edges. Roll up again. Cover and refrigerate for 1 hour. Just before serving, dust with confectioners' sugar if desired.

Nutrition Facts : Calories 359.7, Fat 19.2, SaturatedFat 7, Cholesterol 86.9, Sodium 241.6, Carbohydrate 43, Fiber 1.3, Sugar 33.1, Protein 6.1

SQUASH PAN ROLLS



Squash Pan Rolls image

Categories     Bread     Dairy     Bake     Thanksgiving     Squash     Fall     Bon Appétit

Yield 24 Rolls

Number Of Ingredients 7

1 cup milk
5 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup frozen winter squash purée, thawed, room temperature
3 1/2 cups all purpose flour
1 envelope quick-rising dry yeast
2 teaspoons salt

Steps:

  • Combine milk, 3 tablespoons butter and sugar in heavy medium saucepan. Stir over low heat until butter melts and mixture is heated through. Whisk in squash. Remove from heat and cool until thermometer inserted into mixture registers 125°F to 130°F, about 5 minutes.
  • Mix flour, yeast and salt in food processor. With machine running, add squash mixture through feed tube; process until ball forms. Continue to process 45 seconds longer to knead dough.
  • Butter large bowl. Add dough to bowl and turn to coat. Cover bowl with towel. Let dough rise in warm draft-free area until doubled, about 50 minutes.
  • Preheat oven to 375°F. Butter two 9-inch-diameter cake pans. Punch down dough. Turn dough out onto lightly floured work surface. Divide dough into 24 equal pieces. Form each piece into ball. Arrange 12 balls in each prepared cake pan, spacing apart. Melt remaining 2 tablespoons butter in small saucepan over low heat. Brush rolls with 1/3 of melted butter. Cover pans loosely with foil. Let rolls rise in warm draft-free area until doubled, about 20 minutes.
  • Brush rolls again with 1/3 of melted butter. Bake rolls uncovered until golden brown, about 25 minutes. Transfer pans to rack. Brush rolls with remaining melted butter. (Can be prepared 2 weeks ahead. Cool rolls completely in pans. Cover pans with foil and freeze. Thaw rolls; then reheat rolls, covered in pans, in 350°F oven about 10 minutes.) Serve rolls warm.

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BUTTERNUT SQUASH RICE PAPER ROLLS- VEGAN - RECIPEGIRL.COM
2008-11-24 Going into this spring roll: Rice noodles, roasted butternut squash, roasted pumpkin seeds and chopped fresh cilantro. The sauce recipe given for this appetizer was a soy dipping sauce, but they also suggested a cranberry chile sauce that I thought would be wonderful to try with the butternut squash (especially it being Thanksgiving week and all).
From recipegirl.com


BUTTERNUT SQUASH ROLLS | RECIPE | BUTTERNUT RECIPES, BUTTERNUT …
Jan 9, 2012 - Butternut Squash rolls made from roasted butternut squash. Jan 9, 2012 - Butternut Squash rolls made from roasted butternut squash. Jan 9, 2012 - Butternut Squash rolls made from roasted butternut squash. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


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