Best 12 Squash Rolls Recipes

BUTTERNUT SQUASH ROLLS

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.

WINTER SQUASH ROLLS

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.

SUMMER-SQUASH ROLLS WITH HERBED RICOTTA, ARUGULA, AND TOASTED-HAZELNUT VINAIGRETTE

Steps:

• Preheat oven to 425 degrees. Toss squash ribbons with 2 tablespoons oil; arrange in a single layer on a rimmed baking sheet and season with salt and pepper. Roast just until tender, about 8 minutes. Let cool completely, about 20 minutes.
• Meanwhile, in a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in remaining 1/4 cup oil and hazelnuts; season with salt and pepper.
• In a bowl, combine ricotta, herbs, Pecorino Romano, and lemon zest; season with salt and pepper. Place 3 arugula leaves crosswise on one end of each squash ribbon. Top with about 1 1/2 tablespoons ricotta filling. Roll squash up to create a little bundle, and place, seamside down, on a platter. Repeat with remaining squash, arugula, and filling. Serve, drizzled with vinaigrette.

GOLDEN SQUASH ROLLS

Steps:

• In a large bowl, dissolve yeast in water; let stand 5 minutes. Add sugar, salt, eggs, squash and 3-1/2 cups flour; beat well. Beat in melted butter. By hand, gradually add 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 refrigerate 2-4 hours. (May refrigerate up to 3 days). Punch dough down; turn onto a floured surface. Divide dough in half; roll each into a 16-in. circle; spread with softened butter. Cut each circle into 16 wedges. Roll up from wide end and place with pointed end down on greased baking sheets. Cover and let rise until almost doubled, about 1 hour. , Bake at 400° for 15-20 minutes or until golden brown.

SQUASH CINNAMON ROLLS

Steps:

• Put squash in a saucepan and pour in enough water to cover; bring to a boil and cook until tender, about 15 minutes. Drain water from saucepan, cool squash, and mash using a potato masher or fork.
• Pour warm water into a bowl and sprinkle in yeast. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour, white sugar, and salt in a large bowl. Stir yeast mixture, mashed squash, milk, and 1/2 cup butter into flour mixture until dough starts to hold together. Turn dough onto a lightly floured work surface and knead until smooth.
• Place dough in a lightly oiled bowl, turning to coat all sides. Cover bowl with a damp cloth and let dough rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Roll dough into a 16x21-inch rectangle. Spread 1/3 cup butter over the top of dough. Mix brown sugar and cinnamon together in a bowl and sprinkle over butter layer. Roll dough around filling and cut into 12 to 15 rolls. Place rolls in the prepared baking dish and let rise until nearly doubled in size, about 30 minutes.
• Bake in the preheated oven until golden brown, about 15 minutes.
• Beat confectioners' sugar, 1/4 cup butter, cream cheese, and vanilla extract together in a bowl using an electric mixer until frosting is smooth; spread onto warm rolls.

CHEDDAR-SQUASH CLOVERLEAF ROLLS

Steps:

• In a large bowl, dissolve sugar in water. Sprinkle the yeast over the water and stir gently. Let stand until light and foamy. Stir in milk, 3 tablespoons butter, salt, squash and cheese. Add enough flour to form a soft dough. , Turn out onto a lightly floured surface; knead until the dough is no longer sticky, about 5 minutes. Form into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, lightly grease 24 muffin cups. Punch down dough. Break off small portions and roll into 1-in. balls. Put 3 balls into each cup. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush tops of rolls with remaining butter; sprinkle with sesame seeds if desired. Bake at 375° for 16-18 minutes or until golden. Serve warm.

BUTTERNUT SQUASH DINNER ROLLS

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.

BUTTERNUT SQUASH LASAGNA ROLLS

Steps:

• Preheat the oven to 350°F.
• For the butternut squash
• Place squash in a large pot with enough water to cover the squash by 2 inches. Add 1 teaspoon salt and bring to a boil. Cover and cook over medium-low heat until soft, about 12 to 14 minutes. Remove butternut squash with a slotted spoon and place in a blender with 1/4 cup of the liquid it was cooked in. Reserve an additional 1 cup of liquid and set aside.
• For the lasanga rolls
• In a medium nonstick skillet, add the oil and saut¿he shallots and garlic over medium-low heat until soft and golden, about 4 to 5 minutes. Add pureed butternut squash, season with 1/4 teaspoon salt and a pinch of fresh cracked pepper adding about 1/2 cup to 3/4 cup of the reserved liquid to thin out the sauce until smooth. Stir in the parmesan cheese and set aside.
• In a medium bowl, combine the spinach, ricotta, the remaining 1/2 cup Parmesan, egg, 1/4 teaspoon salt, and the black pepper.
• Ladle about 1/2 cup of the butternut sauce into the bottom of a 9 ¿13-inch baking dish.
• Put a piece of wax paper on a work surface and lay the cooked lasagna noodles out on it. Make sure the noodles are dry. Spread 1/3 cup of the ricotta mixture over each noodle. Carefully roll them up and put them seam side down in the baking dish. Ladle the remaining sauce over the lasagna rolls and top each with 1 tablespoon mozzarella. Tightly cover the dish with foil.
• Bake until the inside is heated through and the cheese is melted, about 40 minutes.

SQUASH PAN ROLLS

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.

SQUASH ROLLS

Steps:

• Heat oven to 450°F
• Mix the baking mix with the mashed squash thoroughly until you have a soft smooth dough. On a floured surface, roll dough to a 12" circle and spread with soft butter. Using a table knife or pizza cutter, cut into 12 or 16 wedges. Loosely roll up beginning at rounded edges. Place rolls with points underneath about 1" apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until a light golden brown. You can also sprinkle butter topped dough with Parmesan cheese before rolling into rolls.
• I use frozen Butternut squash instead of fresh cooked.

SQUASH CLOVERLEAF ROLLS

Steps:

• Heat milk, sugar, butter and salt in 1-quart saucepan until butter is melted; cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in milk mixture, squash and 2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double (Dough is ready if indentation remains when touched.)
• Grease 24 regular-size muffin cups. Punch down dough. Shape into 1-inch balls. Place 3 balls in each muffin cup. Cover and let rise in warm place 30 to 45 minutes or until double.
• Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.

SQUASH PULL-APART DINNER ROLLS

Steps:

• In a large bowl, combine milk with yeast, sugar, and salt. Let stand 5 minutes, then add egg and beat well to combine.
• Add squash and shortening; mash with a fork until shortening is in small pieces. Add 11/2 cups flour and mix well with a wooden spoon. Gradually mix in more flour by the cupful until dough collects around spoon and pulls away from sides of bowl (you may not need all the flour).
• Transfer to a lightly floured surface and knead 2 minutes. Put dough in a greased bowl; cover with a towel. Let rise in a warm place until doubled in size, 1 to 11/2 hours.
• Preheat oven to 400 degrees and butter a large baking sheet. Punch dough down, turn out onto a lightly floured work surface, and knead until dough is smooth and supple, about 7 minutes. Cut dough into 4 balls; cut each ball into 6 pieces.
• Roll each piece into a round and arrange rounds on baking sheet so they barely touch. Brush with melted butter and sprinkle with poppy seeds; cover with plastic wrap and let rise 30 minutes.
• Bake until golden brown, about 20 minutes. Let cool, then pull apart to serve.