Description
These Honey-Squash Dinner Rolls are soft, slightly sweetened with honey and enriched with mashed winter squash for added moisture and flavor. They have a tender crumb spiced lightly with nutmeg and topped with a variety of seeds for a delightful crunch. Perfect as a comforting side for any dinner, these homemade rolls rise wonderfully and bake to a golden brown, offering a beautiful aroma and taste.
Ingredients
Scale
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 for sprinkling
Instructions
- Mix Dry Ingredients: In a large bowl, combine the active dry yeast, salt, ground nutmeg, and 3 cups of the all-purpose flour. Stir these together well to evenly distribute the ingredients.
- Heat Wet Ingredients: In a small saucepan, gently heat the 2% milk, cubed butter, and honey until the temperature reaches between 120°-130°F. This warm mixture helps activate the yeast without killing it.
- Combine and Beat Dough: Add the warm milk mixture to the dry ingredients. Using a mixer, beat the mixture on medium speed for 2 minutes to start developing the dough.
- Add Squash and Continue Beating: Incorporate the thawed mashed winter squash into the dough and continue beating on high speed for 2 more minutes to fully mix and create a smooth texture.
- Add Remaining Flour and Form Dough: Gradually stir in enough of the remaining flour until a soft dough forms. The dough should be slightly sticky but manageable.
- Knead the Dough: Turn the dough out onto a floured surface. Knead it for 6 to 8 minutes until it becomes smooth and elastic, which helps develop the gluten structure for good rise.
- First Rise: Place the kneaded dough in a greased bowl, turning it once to coat the top with grease. Cover the bowl and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
- Shape Rolls: Punch down the risen dough to release trapped air. Turn it onto a lightly floured surface and divide the dough into 24 equal portions. Shape each portion into a ball.
- Second Rise: Arrange the 24 dough balls evenly between 2 greased 9-inch cast-iron skillets or round baking pans. Cover them with kitchen towels and let rise again in a warm place until doubled, about 45 minutes.
- Prepare for Baking: Preheat your oven to 375°F. Brush the tops of the risen rolls with the lightly beaten egg for a shiny golden finish and sprinkle generously with your choice of poppy seeds, salted pumpkin seeds or pepitas, and sesame seeds.
- Bake: Bake the rolls in the preheated oven for 20 to 25 minutes until they are dark golden brown. If they brown too quickly, loosely cover with foil for the last 5 to 7 minutes to prevent burning.
- Cool and Serve: Remove the rolls from the pans and transfer to wire racks. Serve warm for the best flavor and texture.
Notes
- Thaw the frozen mashed winter squash completely before using to ensure it incorporates well into the dough.
- Make sure the milk mixture is not too hot to avoid killing the yeast; use a thermometer for accuracy.
- Use greased pans to prevent the rolls from sticking and help achieve an even crust.
- Cover the rolls with foil if they brown too quickly in the oven to avoid burning.
- These rolls freeze well; cool completely before freezing and reheat in the oven wrapped in foil.
Nutrition
- Serving Size: 1 roll
- Calories: 140
- Sugar: 5g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
