Honey-Squash Dinner Rolls
Total TimePrep: 40 min. + rising Bake: 20 min.
- 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, room temperature, lightly beaten
- Poppy seeds, salted pumpkin seeds or pepitas, or sesame seeds
- 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 with plastic wrap 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 two 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
Nutrition Facts1 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.
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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!
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!
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.
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.