- 1 Butternut squashmedium
- 1 Eggs
- 2 tbsp Sugar
- 1 tsp Salt
- 1 tsp Yeast
- 14 oz All-purpose flouror 400g, 3 1/5 cups
- 2 tbsp Vegetable oil
- 2-3 tbsp Sesame seeds
Fluffy Butternut Squash Rolls
Fluffy Butternut Squash Rolls are one of my family’s favorite bread recipes that I make! They are delicious for breakfast with butter and jam or they are great for lunch with leftover turkey. I always make a batch of these at Christmas and Thanksgiving to have before the meal. My guests always love them. I love making them too because they are cooked in a pan rather than taking up space in the oven when there are lots of other things being cooked in the oven!
And they are simple to make too. Start by cooking the butternut squash and mashing it in a large bowl. Add egg, sugar, salt, and yeast, flour and oil to make a smooth dough. Knead the dough and leave to rise. Knead it again once it has risen and divide into equally sized pieces. Make an indentation in each roll and transfer sesame seeds to the indentation. Cook in a pan and serve! Enjoy!
To make Fluffy Butternut Squash Rolls, you will need the following ingredients:
So, how to make Fluffy Butternut Squash Rolls?
Steps to make Fluffy Butternut Squash Rolls
1 | Prepare the butternut squash | 10 |
Using a sharp knife, peel the butternut squash. Cut it into thin slices. | ||
2 | Steam the squash | 15 |
Bring a pot of water to a boil over medium heat. Place the butternut squash slices in a steamer or a heatproof colander. Place a lid on the pot and steam for 15 minutes. | ||
3 | Mash the squash | 3 |
Place the butternut squash in a large bowl and mash it with a fork. Set aside 1 cup of mashed squash. | ||
4 | Make the dough | 3 |
Add the egg, sugar, salt, and yeast to the bowl with 1 cup of mashed squash and mix until the yeast has completely dissolved. | ||
5 | Add flour and oil and knead | 10 |
Mix in the flour and oil. Knead the mixture until you have a smooth dough | ||
6 | Let the dough rise | 1h |
Cover the dough. Leave it to rise until it has doubled in size. | ||
7 | Knead again | 5 |
Place the dough on a floured surface. Knead and shape it into a roll. | ||
8 | Divide the dough | 30 |
Divide the dough into evenly sized pieces. Roll each one into a ball. Cover the dough balls with plastic wrap. Leave them to rise for 30 minutes. | ||
9 | Make an indentation in each roll | 3 |
Take a wooden rod or similar utensil. Dip it in water and press it into the center of each roll to leave an indentation. | ||
10 | Place sesame seeds in each indentation | 3 |
Dip the damp wooden rod into a small bowl of sesame seeds and press it back into the indentation in each roll so that the sesame seeds are stick to the dough. | ||
11 | Cook the rolls | 30 |
Place a heavy-bottomed pan over medium heat. Place the rolls in the pan and cook them on both sides. Place a lid on the pan and keep it in place throughout the cooking time (except when flipping the rolls) or they will dry out. | ||
12 | Serve | |
Serve warm with dinner or soup. | ||
Recipe Reviews
How hot should the pan be for cooking? How long to cook on each side and how do you know when they're done?
Are these still fluffy and moist the next day? Or can I somehow save the dough in the fridge over Night?
Thanks for your question Mr.Mom. You should use 1 cup cooked mashed squash.
I want to make these but I don't knoew How large of a Squash. Or how much mashed Squash should I use.
It wasn't too hard to make at all, very tasty.
I've never made anything with squash before, so I wasn't sure how these were going to turn out. Good news is they turned out great! Bad news is squash season is ending so I won't be able to make this again for a while, tasted fantastic though :)
Takes a bit of time to get these to cook through fully, so instead of 2 hours and 50 minutes it took me about 3 hours and 30, but no worries, was worth it in the end, delicious!
Kinda dodged the sesame seeds because my kids hate them and will spend an hour picking them all off one by one..even off the mcd's burgers, LOL!
Brought this to the family table for thanksgiving last year and everyone was soooo pleased, they had it with butter and I had mine with straberry jam, yummm.
Normally not a fan of squash or sesame seeds but the photo really caught my attention because it looks so fluffy, soft and delicious.. it was exactly that! Glad I tried this.
Love this fluffy butternut squash rolls,they are better than any bread I could've bought in the stores.
Ate mind cold and still perfection in a bowl, I tried to shape mine as hearts instead of a circle though to be more cutesty lol.
Added a little bit of blueberry jam inside mine to make it more flavourful and it was purrfection, thx so much.
I added a little bit more sugar since 2 tbsp is not nearly enough for my sweettoothed husband, hopefully it turns out as good as it looks!
Burnt on the bottom and had to scrap off the black so it wouldn't taste like coal, made it again but kept it on the stove for less time and it turned out good, thanks.
Well done! Thanks for sharing recipe!
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Is the flour measured in fluid ounces or by weight? Usually baking is measured in grams or cups, not ounces!
Thank you for your question Sam. The terms “fluid ounce” and “ounce” can be somewhat confusing. A fluid ounce abbreviated as fl. oz. is used to measure fluids while an ounce abbreviated as oz. is used to measure dry ingredients and that’s exactly what we use in our recipe. 14 oz. of all-purpose flour is equal to 400g or 3 1/5 cups. Hope this helps.