Description
These Honey-Squash Dinner Rolls are soft, slightly sweet, and enriched with mashed winter squash and honey for a unique, tender texture. Perfect for any dinner table, these rolls are lightly seasoned with nutmeg and topped with an assortment of seeds for added flavor and crunch.
Ingredients
Scale
Dough 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
- 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
Topping Ingredients
- 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 all-purpose flour. This will create the base of your dough.
- Heat liquid ingredients: In a small saucepan, gently heat the 2% milk, cubed butter, and honey until the mixture reaches 120°-130°F. It should be warm but not hot to ensure proper yeast activation.
- Combine and beat dough: Add the warm milk mixture to the dry ingredients. Beat on medium speed for 2 minutes. Then add the thawed mashed winter squash and beat on high speed for an additional 2 minutes. Stir in enough of the remaining flour to form a soft, slightly sticky dough.
- Knead the dough: Turn the dough onto a floured surface and knead it until smooth and elastic, about 6-8 minutes. This develops the gluten for a tender bread texture.
- First rise: Place the kneaded dough in a greased bowl, turning once to grease the top. Cover and let it rise in a warm place until doubled in size, approximately 1 hour.
- Shape rolls: Punch down the risen dough and turn it onto a lightly floured surface. Divide the dough into 24 equal-sized balls. Place the balls evenly between two greased 9-inch cast-iron skillets or round baking pans.
- Second rise: Cover the pans with kitchen towels and let the rolls rise in a warm place until doubled, about 45 minutes. This step ensures light, fluffy rolls.
- Prepare for baking: Preheat your oven to 375°F. Brush the tops of the risen rolls with the lightly beaten egg. Sprinkle generously with poppy seeds, salted pumpkin seeds or pepitas, and sesame seeds.
- Bake the rolls: Bake the rolls in the preheated oven for 20-25 minutes until they turn a dark golden brown. If the tops brown too quickly, loosely cover with foil during the last 5-7 minutes to prevent burning.
- Cool and serve: Remove the rolls from the pans and transfer them to wire racks. Serve them warm for the best flavor and texture.
Notes
- Ensure the milk mixture temperature is between 120°-130°F to properly activate the yeast without killing it.
- If you don’t have cast-iron skillets, use round baking pans or any oven-safe dish that will hold the rolls close together for softer sides.
- Rolling the dough into equal-sized balls helps bake the rolls evenly.
- Covering the rolls during the final minutes of baking prevents overbrowning without sacrificing crust crispness.
- These rolls can be stored in an airtight container for up to 3 days and warm well in the oven before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 130
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
