Perfect for any family or holiday meal, these dinner rolls are soft and tender. Their golden color comes from butternut squash. Don’t worry, no peeling or cooking squash in this recipe. The shortcut is baby food! Make sure you buy thick baby food that comes in a jar.
Butternut Squash Rolls– makes 16 rolls
2 packages regular yeast
½ cup water (110º to 115º)
½ cup whole milk (110º to 115º)
4 ounces jarred butternut squash baby food
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
1 ½ teaspoons iodized salt
4 cups bread flour
Garnish: 2 tablespoons melted butter and 2 tablespoons roasted pumpkin seeds
Dissolve yeast in water and milk. Add squash, butter, sugar, egg, salt and 3 cups flour. Mix with a mixer using the paddle until smooth. Add remaining flour to form a soft dough. Knead by hand or with a dough hook for 8 minutes or until dough is smooth and elastic. Spray bowl with non-stick canola oil spray. Turn dough over to grease both sides. Cover with plastic wrap and place in microwave to rise for 60 minutes or until doubled in size. Gently deflate dough.
Place dough on a non-stick sprayed countertop. Shape dough into 15 balls for a 9 X 13 inch pan or 16 balls for two 8 or 9 inch cake pans. Let rolls rise for 30 minutes. Bake 375ºF for 15 to 20 minutes. Garnish with melted butter and pumpkin seeds. Tip: For potato rolls boil a peeled and diced russet potato until done. Use 1 cup potato water in place of the 1/2 cup water and 1/2 cup milk. Mash potato. Use 1/2 cup mashed potato in place of the butternut squash. Enjoy!
Published in The News and Neighbor on November 16, 2016