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Honey-Squash Dinner Rolls

These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
  • Total Time
    Prep: 40 min. + rising Bake: 20 min.
  • Makes
    2 dozen

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
  • Poppy seeds, salted pumpkin seeds or pepitas, or sesame seeds

Directions

  • In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between 2 greased 9-in. cast-iron skillets or round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
  • Preheat oven to 375°. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20-25 minutes. Cover loosely with foil during the last 5-7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm.

Test Kitchen Tips
  • Feel free to substitute 1-1/3 cups canned pumpkin or your own mashed butternut or acorn squash for the frozen version.
  • Try baking these in a cast-iron skillet for a beautiful, rustic presentation.
  • Nutrition Facts
    1 roll: 186 calories, 5g fat (3g saturated fat), 19mg cholesterol, 238mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

    Reviews

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    Average Rating:
    • HomeChefColleen
      Sep 5, 2019

      Awesome dinner rolls! Super fluffy and flavourful. A definite keeper!

    • dylan's mama
      Dec 23, 2017

      Excellent! Next time I will bake them at 350 for a little longer because the inside was still slightly doughy. But they were oh-so-delicious!

    • dranyab
      Mar 21, 2016

      Fantastic! Everyone loved these dinner rolls at Thanksgiving Dinner! Didn't tell the kids they had squash in them until after they gobbled them up!

    • curlylis85
      Oct 19, 2015

      These are delicious! They are a great color, light and fluffy, and a nice dough to work with. I've also made these with half white flour and half whole wheat flour and that worked out great as well.

    • LindaS_WI
      Sep 5, 2015

      These were amazing!!! I've made a couple of batches already and even froze them with good success. These will definitely be on my Thanksgiving table.