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Butternut Squash Rolls

Makes 2 dozen
Time 2 hr
Butternut squash adds richness and sunny color to these whole wheat rolls. You'll love them with your Thanksgiving dinner (and even better with leftovers!). 
Ingredients
  • 4 tablespoons unsalted butter, melted, divided plus more for the pans
  • 1/2 cup reduced-fat (2%) milk warmed (100°F to 115°F)
  • 3 tablespoons honey divided
  • 2 (1/4-ounce) packages active dry yeast
  • 3 cups whole wheat pastry flour plus more for dusting
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon grated nutmeg
  • 2 eggs
  • 1/2 cup butternut squash or sweet potato purée*
Method

Butter two 9-inch pie plates. In a small bowl, stir together milk, 1 tablespoon of the honey and yeast. Let sit until very foamy, about 10 minutes. Meanwhile, in a large bowl, whisk together flour, salt and nutmeg.

In a medium bowl, whisk together eggs, squash, 3 tablespoons of the butter, remaining 2 tablespoons honey and yeast mixture until smooth. Add to flour mixture and stir to make a dough. (Add additional flour if needed to make dough, up to 1/2 cup.) Turn out onto a lightly floured surface and knead, lightly dusting the board and dough with flour as you go to keep it from sticking, until uniformly soft and elastic, 3 to 5 minutes.

Divide dough into 24 equal pieces, rolling each into a ball and arranging them, evenly spaced, in the prepared pie plates. Cover very loosely with plastic wrap and let sit in a warm spot until rolls are doubled in size, about 1 hour.

Preheat the oven to 375°F. Gently remove and discard the plastic wrap and bake rolls until golden brown, 18 to 20 minutes. Immediately brush with remaining 1 tablespoon butter, cover with a clean kitchen towel and let sit for 10 minutes to soften before serving.

*To make purée, roast a whole butternut squash or sweet potato in a 400°F oven until very tender when pierced with a fork, starting to check after 30 minutes. When tender, scoop out the flesh, mash into a smooth purée and measure out 1/2 cup. If using canned butternut squash or sweet potato purée, increase the amount of flour to 3 1/2 cups.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 4 tablespoons unsalted butter, melted, divided plus more for the pans
  • 1/2 cup reduced-fat (2%) milk warmed (100°F to 115°F)
  • 3 tablespoons honey divided
  • 2 (1/4-ounce) packages active dry yeast
  • 3 cups whole wheat pastry flour plus more for dusting
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon grated nutmeg
  • 2 eggs
  • 1/2 cup butternut squash or sweet potato purée*