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Wholemeal Rolls (with Butternut Squash)


Tasty low cal rolls.

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Rate this recipe 2.6/5 (111 Votes)


  • 400g Butternut Squash (peeled
  • de-seeded & chopped)
  • 1 tbls. Olive Oil
  • 1.5 tsps. Salt
  • 1.5 tbls. Sugar
  • 350g Wholemeal Flour (plus extra for kneading)
  • 7g (sachet) Fast Acting Yeast
  • a pinch of grated Nutmeg


servings 10
Level of difficulty Average
Preparation time 10mins
Cooking time 50mins
Cost Average budget


Step 1

Steam the squash for 20 - 30 minutes until tender. Put in a bowl & add the oil, salt, sugar and 4 tbls. cold water. Blend to a puree.

Put the flour in a large bowl and stir in the yeast & nutmeg. Add the puree, mix together then tip out and knead for 10 minutes (soft & sticky). Put back in the bowl, cover and leave to rise in a warm place for about an hour (until doubled ish).

Tip on to a lightly floured surface and punch back the air (knock back).

Divide into 10 and shape into rolls.

Line a grease & floured tray (or use parchment paper) place the rolls on the tray. Cover and leave to rise (prove) for around 30 minutes.

Preheat an oven to 160°C

Bake the rolls for 15 -20 minutes until the bottoms sound hollow when tapped with knuckles. Cool on a wire rack (keeps for 3 - 4 days or freeze for 3 months --- You can also use mashed potatoes in bread as well).

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