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Honey-Squash Dinner Rolls

9 reviews
Test Kitchen Approved
Total Time

Prep: 40 min. + rising Bake: 20 min.

Makes

2 dozen

Updated: Oct. 01, 2023
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
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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, and sesame seeds

Directions

  1. 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).
  2. 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.
  3. 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.
  4. Preheat oven to 375°. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20-25 minutes. Cover rolls 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.