Description
These Honey-Squash Dinner Rolls are a delicious, soft, and slightly sweet bread perfect for any dinner table. Made with mashed winter squash and honey, they offer a delightful moisture and subtle sweetness that pairs wonderfully with savory dishes. Topped with a choice of seeds for a beautiful finish, these rolls are a crowd-pleaser and ideal for family gatherings or holiday meals.
Ingredients
Dry Ingredients
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 6 to 6-1/2 cups all-purpose flour
Wet Ingredients
- 1-1/4 cups 2% milk
- 1/2 cup butter, cubed
- 1/2 cup honey
- 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
- 1 large egg, lightly beaten
Toppings (optional)
- Poppy seeds
- Salted pumpkin seeds or pepitas
- Sesame seeds
Instructions
- Mix Dry Ingredients: In a large bowl, combine the active dry yeast, salt, ground nutmeg, and 3 cups of all-purpose flour. Mix well to evenly distribute the ingredients.
- Warm Milk Mixture: In a small saucepan, heat the 2% milk, cubed butter, and honey until the mixture reaches 120°-130°F (warm, not hot). This activates the yeast without killing it.
- Combine Wet and Dry: Pour the warm milk mixture into the dry ingredients. Beat on medium speed for 2 minutes to combine. Add the thawed mashed winter squash and beat on high speed for an additional 2 minutes. Gradually stir in enough of the remaining flour to form a soft dough; it will be sticky.
- Knead Dough: Turn the dough onto a floured surface and knead until it becomes smooth and elastic, about 6 to 8 minutes. This develops the gluten structure for a good rise.
- First Rise: Place the kneaded dough into a greased bowl, turning once to grease the top. Cover the bowl and let the dough rise in a warm place until doubled in size, approximately 1 hour.
- Shape Rolls: Punch down the dough to release air. Turn onto a lightly floured surface and divide the dough into 24 equal pieces. Shape each into a ball and arrange evenly between two greased 9-inch cast-iron skillets or round baking pans.
- Second Rise: Cover the dough balls with kitchen towels and let them rise in a warm place until doubled, about 45 minutes.
- Preheat and Prepare: Preheat the oven to 375°F. Brush the tops of the risen rolls with the lightly beaten egg, then sprinkle generously with your choice of poppy seeds, salted pumpkin seeds or pepitas, and sesame seeds.
- Bake: Bake the rolls for 20 to 25 minutes until they turn a dark golden brown. If the rolls begin to overbrown during the last 5 to 7 minutes, cover them loosely with foil to prevent burning.
- Cool and Serve: Remove rolls from pans and transfer to wire racks to cool slightly. Serve warm for best flavor and texture.
Notes
- The temperature of the milk mixture is important to activate the yeast without killing it; it should be warm (120°-130°F), not hot.
- You can substitute fresh cooked and mashed winter squash if frozen is unavailable.
- Adjust flour quantity as needed to achieve a soft but manageable dough; it should be slightly sticky but not overly wet.
- Using cast-iron skillets or round baking pans helps achieve even baking and a nice crust.
- For a shiny, golden finish, make sure to brush the rolls with beaten egg before baking.
- Toppings like poppy seeds, pepitas, or sesame seeds add texture and visual appeal but are optional.
- Allow rolls to cool slightly before serving to avoid burning and to improve crumb texture.
- These rolls freeze well; cool completely, then store in a freezer bag for up to 3 months.
