Description

These Golden, Tender Butternut Squash Dinner Rolls are soft, flavorful, and flecked with fresh rosemary. Made with a blend of all-purpose and whole wheat flours combined with roasted butternut squash puree, they offer a subtle sweetness and a wonderfully moist texture. Perfect as pull-apart rolls or baked individually for a crustier finish, these rolls make a delicious and wholesome addition to any dinner table.

Ingredients

Scale

Dough Ingredients

3 cups all-purpose flour, plus more if needed
1 1/2 cups whole wheat flour
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 cup warm water
2 tablespoons honey
3 tablespoons (1 1/2 ounces) butter, softened or olive oil
1 cup butternut squash puree (230 grams) or substitute pumpkin puree
1 tablespoon fresh rosemary, minced

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, instant yeast, and salt until well combined.
Add Wet Ingredients: Add warm water, honey, softened butter (or olive oil), butternut squash puree, and minced rosemary to the dry ingredients.
Knead Dough in Mixer: Using a dough hook attachment, mix the ingredients on the third setting for 3 minutes. Scrape down the sides and bottom of the bowl, then continue mixing for another 3-5 minutes, scraping as needed, until the dough starts to form.
Knead by Hand: Turn the dough onto a floured surface and knead by hand about 5 turns to incorporate any remaining flour. The dough should be soft and slightly sticky; add flour sparingly only if the dough is sticking excessively. Work the dough until smooth yet still soft to avoid dry, heavy rolls.
First Rise: Place the dough in an oiled bowl, turning it to coat both top and bottom with oil. Cover the bowl and let the dough rise for 1 hour or until it has doubled in size.
Divide Dough: Punch down the risen dough and divide it into 12 balls for large rolls or 15 for smaller rolls. Arrange the balls in an oiled baking dish for pull-apart rolls or spaced apart on a sheet pan for crustier rolls. Let the dough balls rest for 20 minutes.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden and cooked through. The internal temperature should reach 190-200°F when done.

Notes

Roasting the butternut squash before pureeing enhances flavor and moisture in the rolls.
Using a mix of all-purpose and whole wheat flour gives a hearty texture without being too dense.
For crustier rolls, space them apart on a baking sheet instead of a baking dish.
Fresh rosemary provides an aromatic lift; feel free to adjust the amount to taste.
Check internal temperature with a food thermometer to ensure rolls are fully baked.

Nutrition

Serving Size: 1 roll
Calories: 169
Sugar: 2.7 g
Sodium: 235.3 mg
Fat: 2.9 g
Saturated Fat: 1.6 g
Unsaturated Fat: 1.3 g
Trans Fat: 0 g
Carbohydrates: 31.9 g
Fiber: 2.7 g
Protein: 4.6 g
Cholesterol: 6.1 mg