These rolls are super fluffy and soft. With all the butternut squash on sale it is a perfect time to use this recipe. They are just so good though that I think I will be buying butternut squash all year around just to make these delicious rolls.
I really love to bake and I believe that rolls are one of my favorite things to bake ( besides desserts ). I am always trying out a new bread recipe, but this one is a keeper! If you are looking for a healthier roll this is it. These rolls truly are so fluffy and delicious. They will definitely be at our Thanksgiving table this year.This really is a fantastic way to serve up some fall squash and enjoy every bite!
Honey Squash Rolls
Note: I like to make my rolls quite big so I am not sure how many you could get out of the recipe .About 18 to 24 rolls
3 teaspoons yeast
2 teaspoons salt
1/4 teaspoon nutmeg
3 cups white whole wheat flout
3 to 3 1/2 cups unbleached all purpose flour
1 1/4 cups milk
1/2 cup butter, cubed
1/2 cup honey
12 ounces of squash ( butternut is my favorite ) about 1 1/3 cups cooked and mashed up
1 egg, lightly beaten
1.In a large bowl or the bowl of a stand mixer, mix the yeast, nutmeg, and wheat flour. In a small saucepan heat milk, butter, and honey to 120 to 130 . Add to the dry ingredients. Beat on medium speed or a paddle attachment for 2 minutes. Add squash and beat on a little higher speed for 2 more minutes.
2. Stir in enough of the unbleached flour to form a soft dough ( slightly tacky to the touch ) and then knead ( with a hook if using a stand mixer ) for about 6 to 8 minutes..
3. Place in a greased bowl and cover with greased plastic wrap and let rise until doubled, about 1 hour.
4. Punch dough down and divide and shape into balls ( the amount of balls of dough will depend on how big you roll them ).Place in a greased baking pan and cover again and let rise until doubled, about 45 minutes.
5. Preheat oven to 375 and brush the rolls with the lightly beaten egg. Bake the rolls for 20 minutes. You might need to cover the rolls loosely with foil at the last 5 to 10 minutes to prevent browning.
Recipe Source: Taste of Home magazine