Squash Rolls

5 from 1 vote

This butternut squash rolls recipe is perfect for your fall dinner or holiday gathering. They bake up soft and fluffy. Everyone loves their lovely golden color and delicious flavor!

Prep Time1

Cook Time22

Rise Time1 45

Total Time3 7

Course: Baking, Bread

Cuisine: American

Diet: Vegetarian

Servings: rolls

Calories: 182kcal

Author: Natalie

Equipment

Ingredients

½ cup cooked and mashed butternut squash
2 cups all purpose flour plus up to ¼ cup (30 g) as needed while kneading
½ cup whole wheat flour optional, or swap in equal parts additional all-purpose
⅛ teaspoon ground nutmeg optional, freshly grated or ground
2¼ teaspoons active dry yeast
¼ cup warm water 105–110°F / 40–43°C
½ cup milk whole or 2%
¼ cup light brown sugar packed
1 teaspoon salt
¼ cup unsalted butter cut into tablespoons
2 tablespoons unsalted butter melted, for brushing, optional
flaky sea salt for topping, optional

US Customary - Metric

Instructions

For the squash puree: Preheat oven to 400℉. Line a baking sheet with parchment paper. Use a sharp chef knife to cut a butternut squash in half lengthwise. Scoop out the the seeds. Drizzle each half with a little olive oil. Place each half flesh side down on the baking sheet. Bake for 40-60 minutes until the squash is very tender and can be easily pierced with a fork. Cooking time will vary depending on the size of the squash. Allow to cool then scrape out the flesh and mash with a fork, potato masher or the end of a whisk or puree it in a food processor. Measure out ½ cup. Set it aside.
In a large mixing bowl, whisk to combine the all purpose flour, whole wheat flour and ground nutmeg (if using).
Gather and measure out the cubed butter, salt, brown sugar and mashed squash. Set it all next to the stovetop.
Proof the yeast. Add the warm water (105 F -110 ℉) to a small bowl. Stir in the yeast. Set it aside until foamy, about 5-10 minutes. While the yeast proofs, scald the milk.
In a medium saucepan over medium heat, scald the milk. Watch for it to start steaming and look for small bubbles forming around the edges, about 3–4 minutes. Watch closely and don't allow milk to start boiling. Once you see the small bubbles around the edges, remove pan from heat.
Stir the butter, squash, sugar and salt into the milk until butter has melted. Stir in the yeast mixture.
Pour the squash mixture into the flour. Stir with a spatula until well combined.
Turn dough out onto a floured surface and knead til dough is smooth and elastic, for 5-7 minutes. Add more flour 1 tablespoon at a time while kneading until dough is smooth and elastic (and not sticky or dry).
Place the dough in a large oiled bowl. Turn dough over once to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot til it's doubled in bulk, around 1 hour.
Punch down the dough and turn it out onto a lightly floured surface. Divide it into 12 pieces. You can use a bench scraper, a sharp chefs knife, pinch the dough with your hands, or weigh them on a kitchen scale. Don’t worry if they aren’t exactly the same size. Flatten each piece slightly, tuck the edges under, and roll gently to form smooth balls. Arrange the rolls in a greased 9×13-inch pan so they are just touching.
Cover with a clean kitchen towel and let rise in a warm spot until puffy and nearly doubled, about 40–45 minutes.
Preheat oven to 375°F. Bake 20–22 minutes, or until rolls are golden brown on top and sound hollow when tapped. (If checking with a thermometer, the centers should read about 190–195°F.
While still warm in the pan, brush the rolls generously with 2 tbsp melted butter and sprinkle with flaky sea salt (optional). Let cool for about 5–10 minutes in the pan, then lift rolls out gently with a spatula and transfer to a wire rack.

Video

Notes

Squash: Once the squash is cooked through, you can mash it with a fork, potato masher or the bottom of a whisk. You can also puree it in a food processor. You can use thawed frozen butternut squash or pure pumpkin puree as a substitute for mashed squash. Delicata squash, acorn squash, or sweet potato work as a substitute for butternut squash.

Whole wheat flour: The small amount of whole wheat flour gives the rolls a slightly nutty flavor and makes them a little more hearty. If you don't have whole wheat flour, you can substitute all-purpose flour.

Make ahead (Overnight Rise): After kneading, cover the dough and refrigerate overnight (up to 18 hours). Let dough sit at room temperature for about 45 minutes before shaping and continuing the recipe.

Brown sugar: I prefer light brown sugar. Make sure your brown sugar is fresh and free of lumps. Instead of brown sugar, swap in granulated sugar. For slightly sweeter rolls, add 1/3 cup of sugar.

Recipe adapted from Tate's Bake Shop Cookbook and Taste of Home Honey Squash Rolls.

Storage: Store leftover rolls in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze for up to 3 months.

Nutrition