Butternut Squash Whole Wheat Dinner Rolls

by Gigi Ross on November 16, 2010

Butternut Squash Whole Wheat Dinner Roll recipe

Today’s guest post is from the darling Jane from Sweet Basil Kitchen. Her blog is beautiful and focuses on recipes that use lots of herbs and stay away from processed ingredients. You’ll find a little bit of everything at the Sweet Basil Kitchen, and today Jane takes butternut squash and makes some very delectable looking dinner rolls! Enjoy.


I’ll admit, I am on a roll with butternut squash! I think it is one of the most versatile vegetables there is. From pizza, to salad, to ravioli, to bread to just roasted in the oven, it is hands down my favorite vegetable. We are coming into the prime season for this prize. In fact, last week I purchased two large butternut squash at our Farmer’s Market for $1!

In my mixer I started with 2. c. warm water. To this I added 2 T. yeast, 2 egg yolks, 1/3 c. date syrup, one cup butternut squash puree and 1/3 c. olive oil. Read about the nutritional advantages of date syrup.

Start mixing on low speed and gradually add the salt, and flour. I used mostly whole wheat flour, except for about 2 c. unbleached. Add flour and knead with dough hooks until mixture starts to pull away from the bowl. Continue kneading on low speed for another 5 minutes.

Remove from bowl and transfer to an oiled mixing bowl. Turn dough to coat all sides.

Cover and let rise in warm place until double. I turn my oven on and just as the coils start to color, I turn off the oven and then place the bowl of dough in the oven. In 30 minutes the dough looked like this. Notice, I pushed in with my finger to see if it was ready.

With oiled hands, take large handful of dough and spread into 12-14” circle. I do this on my Silpat so it doesn’t stick to the counter.

Using pizza cutter, cut into wedges. Roll up starting with the wide edge.

Place on oiled cookie sheet and brush with egg white and water mixture. Sprinkle with sesame seeds and return to warm oven until doubled in size. (about 20-30 minutes)

Bake in 350 oven for 20-25 minutes, until light golden brown.

Check out Morgan’s post today as well called To Be Thankful.


Alexandra November 16, 2010 at 8:47 am

That sounds delicious. I am crazy about butternut squash, too.

Amy ~ Eat. Live. Laugh. Shop. November 16, 2010 at 9:14 am

Yum! I adore butternut squash but have never thought of it in bread form. Cannot wait to try this!

MommaKiss November 16, 2010 at 9:22 am

I can totally make those. Except I won’t haveta for Thanksgiving because my MIL is doing *everything*
So, I’ll save the recipe for at home :)

Joey @ Big Teeth & Clouds November 16, 2010 at 10:02 am

I could make a whole meal just out of the rolls. I love carbs!

Booyah's Momma November 16, 2010 at 11:28 am

Yum! I am a big fan of any food that contains “hidden” vegetables.

Lynne November 16, 2010 at 12:28 pm

Can’t wait to try these! I LOVE LOVE LOVE butternut squash!

Yuliya November 16, 2010 at 1:30 pm

That looks fantastic! Would pumpkin puree work too?

Mrs.Mayhem November 16, 2010 at 2:14 pm

These rolls look so yummy! Thanks for the recipe.

Erin I'm Gonna Kill Him November 16, 2010 at 2:46 pm

Now the real question: Do they keep? Like 2 Day Fed Ex keep? Because I’m going to send you my address so you can ship me some.

NotJustAnotherJennifer November 16, 2010 at 3:25 pm

Wow! I have recently started looking for ways to make more foods from scratch with healthier ingredients. These sound right up my alley. Thanks!

Anne November 16, 2010 at 3:57 pm

How interesting. I’ve never thought to put butternut squash in bread – it looks very yummy.

Erin Margolin November 16, 2010 at 6:00 pm

Call me a moron, but where do I find date syrup? Whole Foods? I’ve not seen it before, or perhaps it’s just cuz I wasn’t looking. Butternut squash is my BFF and these sound DELISH. I am seriously drooling.

Jane @ Sweet Basil Kitchen November 16, 2010 at 7:58 pm

How fun to see my post here! What a novel idea Gigi! About the date syrup, I order it from http://www.organicsareforeveryone.com I use it in a lot of my baking. It is a natural sugar with a stronger flavor than honey. One of you asked about using pumpkin…it would work just fine. I will be posting about gluten free banana nut muffins using date syrup either tonight or tomorrow. Stop by!

Christina November 17, 2010 at 12:00 pm

I think these could be in contention for “the” roll for Thanksgiving. Thanks for sharing it.

Morgan B. November 18, 2010 at 1:01 am

I love that you used date syrup! This recipe looks delish. Thanks so much for sharing!

Anita November 19, 2010 at 2:10 pm


You need to post that recipe over on: 101usesfordatesyrup.wordpress.com
Those look AMAZING!

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