Winter Squash Rolls

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“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.

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