Warm handfuls of golden goodness, yeasty and savory, these soft butternut squash rolls are mostly roll, the starchy mouthful of carbs we all crave, with only enough squash to make them as yellow as a late-July sunset.
You can make these ahead of time, baked or unbaked, and freeze them to serve on short notice. Freeze them on a baking sheet then transfer the frozen rolls to a freezer bag. Even better, if you freeze them in a freezer-to-oven pan, all you need to do is pop the entire pan in the oven shortly before dinner, no defrosting needed.
Ingredients
- •1 yeast packet (7 grams/¼ ounce)
- •100 grams (1/4 cup) cooked pureed butternut squash
- •50 grams (1/4 cup) granulated sugar
- •3 grams (½ teaspoon) salt
- •57 grams (¼ cup) butter, at room temperature
- •125 grams (½ cup) scalded milk
- •312 grams (2 ½ cups) all-purpose flour, plus additional as needed
- •1 egg
- •Oil or nonstick spray for greasing pan
Preparation
- In a large mixing bowl, combine the yeastr with 60 ml (1/4 cup) lukewarm water. Allow it to sit and bubble for a few minutes, then add the squash, sugar, salt, butter, and milk. Mix well, then add 312 grams (2 ½ cups) flour and the egg. Mix well to make a wet sticky dough. Let rise in a warm spot for an hour.
Oil or spray a 20cmx20 cm (8×8 inch) square baking pan. Turn the risen dough onto a work surface well-dusted with flour. Dust the dough with flour and shape it into a thick flat disk. With floured hands, gently press it into a disk about 2 cm (3/4 inch) thick. Using a biscuit cutter, cut out roll, rerolling scraps as needed. A 5 cm (2 inch) cutter will yield 16 rolls, a 6 cm (2.5 inch) cutter will yield 12 rolls. As you cut the rolls, arrange them, just touching, in the pan. Let rise a second time, about 1 hour.
Bake at 220°C (425° F) until lightly golden brown, about 20 minutes. Serve hot or cooled.