Ingredients
Squash Puree
- ½ cup (70 g) cooked and mashed butternut squash
Dry Ingredients
- 2 cups (250 g) all purpose flour plus up to ¼ cup (30 g) as needed while kneading
- ½ cup (60 g) whole wheat flour (optional, or swap in equal parts additional all-purpose)
- ⅛ teaspoon (0.25 g) ground nutmeg (optional, freshly grated or ground)
- 2¼ teaspoons (7 g) active dry yeast
- 1 teaspoon (6 g) salt
- ¼ cup (55 g) light brown sugar, packed
Wet Ingredients and Fat
- ¼ cup (59.15 ml) warm water (105–110°F / 40–43°C)
- ½ cup (118.29 ml) milk (whole or 2%)
- ¼ cup (56.75 g) unsalted butter, cut into tablespoons
- 2 tablespoons (28 g) unsalted butter, melted (for brushing, optional)
- Flaky sea salt for topping (optional)
Instructions
- Prepare the Squash Puree: Preheat your oven to 400℉. Line a baking sheet with parchment paper. Cut a butternut squash in half lengthwise and scoop out the seeds. Drizzle each half with olive oil and place flesh-side down on the baking sheet. Bake for 40-60 minutes until tender and easily pierced with a fork. Once cooled, scrape out the flesh and mash it or puree until smooth. Measure out ½ cup and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour (if using), and ground nutmeg (optional).
- Prepare Ingredients for Dough: Measure the cubed butter, salt, brown sugar, and mashed squash and set them near your workstation.
- Proof the Yeast: In a small bowl, stir the active dry yeast into warm water (105-110°F) and let it sit for 5-10 minutes until foamy. Meanwhile, scald the milk by heating it on medium until steaming with small bubbles around the edges, about 3-4 minutes. Remove from heat before boiling.
- Combine Wet Ingredients: Stir the cubed butter, mashed squash, brown sugar, and salt into the scalded milk until the butter melts. Add the foamy yeast mixture and stir to combine.
- Form the Dough: Pour the wet mixture into the flour mixture. Using a spatula, stir until combined. Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic. Add additional flour, 1 tablespoon at a time, if the dough feels sticky.
- First Rise: Place the dough in a large oiled bowl and turn to coat. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free spot until doubled, about 1 hour.
- Shape Rolls: Punch down the dough and turn onto a lightly floured surface. Divide dough into 12 pieces using a bench scraper, knife, or kitchen scale. Flatten each piece slightly and roll into smooth balls. Arrange them in a greased 9×13-inch pan, so they are just touching.
- Second Rise: Cover the pan with a clean towel and let the rolls rise in a warm spot until puffy and nearly doubled, about 40-45 minutes.
- Bake: Preheat the oven to 375°F. Bake the rolls for 20-22 minutes, or until golden brown and hollow sounding when tapped. Internal temperature should be about 190-195°F if using a thermometer.
- Finish: While still warm, brush the rolls generously with melted butter and sprinkle with flaky sea salt if desired. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
- You can swap whole wheat flour with all-purpose flour if preferred.
- Make sure the water for yeast is not too hot to avoid killing the yeast.
- Scalding the milk helps improve the texture of the rolls.
- Kneading develops gluten for a soft and elastic dough.
- Use room temperature butter for easier mixing and melting.
- The flaky sea salt topping adds a nice contrast but is optional.
- For a sweeter roll, increase brown sugar by a tablespoon.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
