Squash Dinner Rolls

Baking Time: 15 minutes
Yield: 3 dozen medium size rolls

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The golden color of these tasty rolls adds a touch of warmth to the dinner table.


  • 1 packet dry yeast dissolved in 1/4 cup warm water
  • 1 cup cooked and mashed butternut squash
  • 1 cup scalded milk
  • 1/2 cup sugar or honey
  • 1 tsp salt
  • 1 stick butter
  • 3 eggs, lightly beaten
  • 6-9 cups WEM Organic Unbleached All-Purpose Flour


  1. Preheat oven to 350 degrees.
  2. Scald milk in large saucepan on stove or glass bowl in microwave. (To scald, bring milk to below a boil. Steam will show but no large rolling bubbles)
  3. Add butter to melt. Blend in squash, sugar, and salt and remove from heat.
  4. Cool to lukewarm, add in yeast and beaten eggs.
  5. Gradually add in flour with a wooden spoon.
  6. As dough gets stiff, turn out on floured surface and work in enough flour to make soft and slightly sticky dough.
  7. Place in large, oiled bowl.  Cover and let rise in warm place until doubled in size.
  8. Shape dough into rolls and place 2 1/2 inches apart on lightly greased baking sheet.
  9. Let rise again until double in size.
  10. Bake for 15 minutes or until golden brown.

Recipe Tips and Tricks

Substitute mashed pumpkin for butternut squash for the holidays!

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War Eagle Mill, Arkansas in the Fall

War Eagle Mill

11045 War Eagle Rd | Rogers, Arkansas 72756
Map & Directions

Mill Hours: | 7 Days/Week: 8:30 am - 5:00 pm
Cafe Hours: (Located on the 3rd floor of Mill)
Mon-Fri: 10:30 am-4:00 pm
Sat & Sun: 8:30 am - 4:00 pm

1-866-492-7324 | Contact