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Honey-Squash Dinner Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 43 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 24 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These Honey-Squash Dinner Rolls combine the natural sweetness of honey and mashed winter squash with a soft, tender crumb. Perfectly soft and slightly sweet, these rolls are topped with a mix of seeds for added texture and flavor. They make an ideal accompaniment for dinner or a delightful snack on their own.

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

  • Poppy seeds, salted pumpkin seeds or pepitas, and sesame seeds (as desired)

Instructions

  1. Prepare Dry Mixture: 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.
  2. Heat Wet Ingredients: In a small saucepan, heat the 2% milk, cubed butter, and honey until the mixture reaches 120°-130°F, warm but not hot, to activate the yeast without killing it.
  3. Mix Dough: 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, sticky dough.
  4. Knead Dough: Turn the dough onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes, developing the gluten structure for a good rise.
  5. First Rise: Place the kneaded dough into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, approximately 1 hour.
  6. Shape Rolls: Punch down the dough to release air. On a lightly floured surface, divide 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.
  7. Second Rise: Cover the dough balls with kitchen towels and let rise until doubled, about 45 minutes.
  8. Preheat Oven and Prepare Topping: Preheat the oven to 375°F. Brush tops of the risen rolls with lightly beaten egg and sprinkle generously with your choice of poppy seeds, salted pumpkin seeds or pepitas, and sesame seeds.
  9. Bake Rolls: Bake the rolls for 20 to 25 minutes until dark golden brown. If they start to overbrown during the last 5 to 7 minutes, cover loosely with foil to prevent burning.
  10. Cool and Serve: Remove rolls from pans and transfer to wire racks to cool slightly. Serve warm for best flavor and texture.

Notes

  • Use a thermometer to ensure the milk mixture is between 120°-130°F to properly activate the yeast.
  • If rolls brown too quickly in the oven, cover with foil to avoid burning.
  • Rolls can be stored in an airtight container for up to 3 days or frozen for longer storage.
  • Additional flavor variations can be achieved by adding cinnamon or pumpkin pie spice with the dry ingredients.
  • Make sure the mashed winter squash is fully thawed and drained of excess moisture to avoid overly wet dough.

Find it online: https://slsrecipes.com/honey-squash-dinner-rolls-recipe/