Winter Squash Dinner Rolls
Transform your holiday table or cozy family dinner with these pillowy-soft Winter Squash Dinner Rolls, a seasonal twist on classic homemade bread. Infused with the natural sweetness and rich color of winter squash puree—be it butternut, acorn, or kabocha—these rolls are as visually stunning as they are delicious. Enriched with melted butter, whole milk, and a hint of sugar, the dough bakes into fluffy, golden perfection, making these rolls both tender and flavorful. A gentle rise ensures the ideal texture, while a warm brushing of butter post-baking adds a glossy, melt-in-your-mouth finish. Perfect for pairing with hearty soups, holiday roasts, or simply enjoyed with butter and jam, these dinner rolls will quickly become a seasonal favorite. Ready in just over two hours, they’re the ultimate addition to your autumn and winter baking repertoire.
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Recipe Information
Ingredients
- 240 grams Winter squash puree (butternut, acorn, or kabocha)
- 120 milliliters Whole milk
- 60 grams Unsalted butter (melted)
- 50 grams Granulated sugar
- 7 grams Active dry yeast
- 480 grams All-purpose flour
- 7 grams Salt
- 1 piece Egg (room temperature)
- 30 grams Butter (for brushing rolls)
Instructions
In a small saucepan, heat the milk until warm but not hot (around 40-43°C or 105-110°F). Remove from heat and sprinkle the yeast over the milk. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the winter squash puree, melted butter, sugar, and egg. Mix until smooth and well incorporated.
Add the frothy yeast mixture to the bowl and mix until combined.
In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or dough hook attachment if using a stand mixer.
Knead the dough by hand on a floured surface for about 8-10 minutes, or knead with a stand mixer for 5-7 minutes on medium speed, until the dough is soft, smooth, and elastic.
Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
Punch down the dough and divide it into 12 equal portions. Shape each portion into a round ball and place them on a greased or parchment-lined baking sheet, spaced slightly apart.
Cover the rolls loosely with a towel and let them rise again for 30-40 minutes until puffy.
Preheat the oven to 190°C (375°F).
Bake the rolls for 18-20 minutes, or until golden brown and cooked through.
Remove from the oven and immediately brush the tops with melted butter for a soft, glossy finish.
Let the rolls cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 5.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 122 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
