Here’s a great way to utilize your bumper crop of squash! 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


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

  1. Preheat oven to 350 degrees.
  2. Scald milk in large saucepan on stove or glass bowl in the 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 the dough gets stiff, turn out on a floured surface and work in enough flour to make a soft and slightly sticky dough.
  7. Place in a large, oiled bowl.  Cover and let rise in a warm place until doubled in size.
  8. Shape dough into rolls and place 2 1/2 inches apart on a 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!