Description
Deliciously soft and sweet, these Butternut Squash Dinner Rolls are the perfect addition to any meal, delivering comfort and nostalgia in every bite.
Ingredients
Scale
- 1 medium Butternut Squash
- 4 cups All-purpose Flour (or whole wheat/gluten-free)
- 2 1/4 tsp Active Dry Yeast
- 1/4 cup Unsalted Butter, melted (or coconut oil)
- 1 cup Whole Milk (or plant-based milk)
- 1/4 cup Brown Sugar (or white sugar)
- 1 large Egg (or flax egg/applesauce for vegan)
- 1 tsp Salt
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat the oven to 400°F (200°C). Slice the butternut squash in half and roast for 30-40 minutes until tender. Scoop out and mash the flesh.
- In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- In a large bowl, mix together mashed squash, melted butter, salt, and egg. Add the yeast mixture, then gradually mix in flour until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a draft-free area for 1-2 hours until doubled in size.
- Punch down the dough and shape it into rolls. Place on a greased baking tray.
- Cover and let the rolls rise for 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C), brush rolls with melted butter, and bake for 15-20 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
For a deeper flavor, substitute butternut squash with pumpkin puree. Adjust baking time as needed based on oven variations.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 160
- Sugar: 6g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: butternut squash, dinner rolls, comfort food, baking, holiday baking