Squash Rolls Recipe


  • 3 3/4 cups of all-purpose flour
  • 2 1/4 teaspoons of instant yeast
  • 1 teaspoon of salt
  • 1/4 cup of milk
  • 1/4 cup of honey
  • 1/2 cup of squash puree
  • 1 large egg
  • 1/2 cup of warm water
  • 1 1/3 teaspoon of dried sage
  • 1/2 cup of butter


  1. Combine the flour, yeast, and salt in a large mixing bowl.
  2. Heat the milk in a medium mixing bowl in the microwave for 30 seconds.
  3. Whisk the honey, squash, egg, and water into the milk.
  4. Blend the liquid ingredients into the dry ingredients with a fork until a soft dough forms.
  5. Cover the squash roll dough with plastic wrap and refrigerate for at least 1 hour.
  6. Knead 1 teaspoon of the sage into the dough.
  7. Melt the butter in a separate bowl.
  8. Divide the roll dough into six equal portions.
  9. Divide the six portions into three equal balls.
  10. Dip the balls in the melted butter.
  11. Place three balls in each cup in a muffin tin. Makes 12.
  12. Drizzle the rolls with the rest of the butter.
  13. Sprinkle the tops of the rolls with the remaining sage.
  14. Allow the rolls to rise in a warm place for 1 to 1 1/2 hours or until doubled in size.
  15. Preheat the oven to 350°.
  16. Bake the rolls for 15 to 17 minutes or until golden brown.
  17. Serve warm.
  18. Store any uneaten squash rolls in an airtight container.

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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