Description
These Butternut Squash Dinner Rolls are golden, tender, and flecked with fresh rosemary, offering a soft texture and subtle sweetness from the roasted squash puree. Made with a blend of all-purpose and whole wheat flours, these pull-apart rolls are perfect as a comforting side for any meal.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour, plus 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) or sub-pumpkin puree
- 1 tablespoon fresh rosemary, minced
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, whisk together all-purpose flour, whole wheat flour, instant yeast, and salt until evenly combined.
- Add Wet Ingredients: Add warm water, honey, softened butter (or olive oil), butternut squash puree, and minced rosemary to the dry mixture.
- Knead Dough in Mixer: Using the dough hook, mix on the third setting for 3 minutes. Scrape down the sides and bottom of the bowl, then continue mixing for another 3-5 minutes, scraping as needed until the dough forms a soft, slightly sticky ball.
- Knead by Hand: Turn the dough onto a floured surface and knead by hand about 5 turns to fully incorporate any remaining flour. Add more flour sparingly to keep hands from sticking, but keep the dough soft to avoid dry, heavy rolls.
- First Rise: Place the dough in an oiled bowl, turning it to coat all sides with oil. Cover and let it rise for 1 hour or until the dough has doubled in size.
- Shape Rolls: Punch down the risen dough and divide it into 12 large or 15 smaller balls, depending on desired roll size. Place the dough balls in an oiled baking dish close together for pull-apart rolls, or spaced apart on a sheet pan for a crustier finish. Let the rolls rest for 20 minutes before baking.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes. The internal temperature should reach 190-200°F (88-93°C) when done.
Notes
- These rolls get their tender texture and subtle sweetness from roasted butternut squash puree incorporated into the dough.
- Fresh rosemary adds a fragrant, savory note that complements the sweetness of the squash.
- Adjust the amount of flour carefully to keep the rolls soft rather than dry or dense.
- For pull-apart rolls, place dough balls close together in an oiled dish; for a crustier crust, space them out on a baking sheet.
- You can substitute pumpkin puree for butternut squash puree if desired.
Nutrition
- Serving Size: 1 roll
- Calories: 169
- Sugar: 2.7 g
- Sodium: 235.3 mg
- Fat: 2.9 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 31.9 g
- Fiber: 2.7 g
- Protein: 4.6 g
- Cholesterol: 6.1 mg
