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Butternut Squash Dinner Rolls
Butternut Squash Dinner Rolls
- Recipe Submitted by Cassata on 09/27/2014
Category: Rolls, Dinner Party, Squash
Ingredients List
- 1 package active dry yeast (.25 ounce)
- 1/4 cup warm water (110 - 115 degrees F)
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/2 cup Butternut Squash Puree
- 1/3 cup milk, heated
Directions
1. In a small bowl or measuring cup, dissolve 1 package yeast into 1/4 cup warm water. Be sure to check the temp of the water. If it is too hot it will kill the yeast. Too cold and the yeast will not activate. Set aside for about 5 minutes until it activates and looks foamy.
2. In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Mix well. Add yeast mixture, 1/4 cup softened butter, 1/2 cup butternut squash puree, and 1/3 cup hot milk. Beat on medium speed until mixed well and the dough pulls away from the side of the bowl and forms a ball. Change to a dough hook and knead on low speed until the dough is smooth and supple. About 5 minutes. You can also knead by hand on a lightly floured surface. NOTE: I adjusted this recipe for our humid climate here in FL. If you find the dough seems too dry, add in a little more hot milk a tablespoon at a time until desired consistency.
3. Place dough into a lightly greased bowl and turn to coat the dough with grease. Cover with a damp cloth and place in your cold oven, with the light on, to rise until doubled - about an hour.
4. Divide the dough into 12 equal pieces and form into round balls. Place the dough balls into a parchment lined, 13x9" baking pan. Cover with a damp cloth and place in a cold oven, with the light on, until doubled. About 45 minutes.
5. Remove from oven.
6. Preheat oven to 400 degrees F and bake for 15 minutes or until golden brown. Enjoy!
2. In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Mix well. Add yeast mixture, 1/4 cup softened butter, 1/2 cup butternut squash puree, and 1/3 cup hot milk. Beat on medium speed until mixed well and the dough pulls away from the side of the bowl and forms a ball. Change to a dough hook and knead on low speed until the dough is smooth and supple. About 5 minutes. You can also knead by hand on a lightly floured surface. NOTE: I adjusted this recipe for our humid climate here in FL. If you find the dough seems too dry, add in a little more hot milk a tablespoon at a time until desired consistency.
3. Place dough into a lightly greased bowl and turn to coat the dough with grease. Cover with a damp cloth and place in your cold oven, with the light on, to rise until doubled - about an hour.
4. Divide the dough into 12 equal pieces and form into round balls. Place the dough balls into a parchment lined, 13x9" baking pan. Cover with a damp cloth and place in a cold oven, with the light on, until doubled. About 45 minutes.
5. Remove from oven.
6. Preheat oven to 400 degrees F and bake for 15 minutes or until golden brown. Enjoy!
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