Butternut Squash Dinner Rolls
Total Time
2 hours and 30 minutes
Prep Time
2 hours
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(9)
Ingredients
12 servings
- 3 cups AP flour + more if needed
- 1 1/2 cups whole wheat flour
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 cup warm water
- 2 tablespoons honey
- 3 tablespoons (1 1/2 ounces) butter, softened or olive oil
- 1 cup butternut squash puree (230 grams, see notes) or sub-pumpkin puree
- 1 tablespoon fresh rosemary, minced
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Preparation
Step 1
Whisk together all-purpose flour, whole wheat flour, yeast, and salt in the bowl of a stand mixer. Add warm water, honey, softened butter, butternut squash and rosemary.
Step 2
Mix in a stand mixer with a dough hook for 3 minutes on the third setting, scrape down the sides and bottom, and mix 3-5 minutes more, scraping the bowl when needed. Dump onto a floured surface and knead by hand to get all the flour incorporated about 5 turns. The dough should be soft and slightly sticky. Adding more flour if needed, little by little, just enough on the surface to keep your hands from totally sticking. Work dough until it becomes smooth but still soft, too much flour will yield dry heavy rolls.
Step 3
Place dough in an oiled bowl, and turn it over so both the top and bottom have a layer of oil. Cover and let rise for 1 hour or until doubled in bulk.
Step 4
Punch down and divide into 12 balls for large rolls or 15 for smaller rolls, place in an oiled baking dish, this will create pull-apart rolls. If you prefer a crustier roll, bake on a sheet pan with a few inches in between the rolls. Let rest for 20 minutes.
Step 5
Bake in a preheated oven at 350 degrees for 25-30 minutes. Internal temperature should be 190-200F when finished.
Step 6
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