Golden, tender, pull-apart Butternut Squash Dinner Rolls are flecked with rosemary and completely irresistible. Roasted squash cooked into the roll ensures that they are soft and full of flavor with just a hint of sweetness.
- 3 cups AP flour + more if needed
- 1 1/2 cups whole wheat flour
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1 cup warm water
- 2 tablespoons honey
- 3 tablespoons (1 1/2 ounces) butter, softened or olive oil
- 1 cup butternut squash puree (230 grams, see notes) or sub-pumpkin puree
- 1 tablespoon fresh rosemary, minced
- Whisk together all-purpose flour, whole wheat flour, yeast, and salt in the bowl of a stand mixer. Add warm water, honey, softened butter, butternut squash and rosemary.
- Mix in a stand mixer with a dough hook for 3 minutes on the third setting, scrape down the sides and bottom, and mix 3-5 minutes more, scraping the bowl when needed. Dump onto a floured surface and knead by hand to get all the flour incorporated about 5 turns. The dough should be soft and slightly sticky. Adding more flour if needed, little by little, just enough on the surface to keep your hands from totally sticking. Work dough until it becomes smooth but still soft, too much flour will yield dry heavy rolls.
- Place dough in an oiled bowl, and turn it over so both the top and bottom have a layer of oil. Cover and let rise for 1 hour or until doubled in bulk.
- Punch down and divide into 12 balls for large rolls or 15 for smaller rolls, place in an oiled baking dish, this will create pull-apart rolls. If you prefer a crustier roll, bake on a sheet pan with a few inches in between the rolls. Let rest for 20 minutes.
- Bake in a preheated oven at 350 degrees for 25-30 minutes. Internal temperature should be 190-200F when finished.
To roast squash: Cut in half and roast squash at 400 degrees for 30 minutes or until a fork easily pierces through. Mash until smooth. Most any winter squash that bakes up soft and creamy will do. Delicata, kabocha, sugar pie pumpkin, kuri, canned pumpkin puree, or sweet potato are all good substitutes for butternut squash.
If you prefer a crustier roll, bake on a sheet pan with a few inches in between.
For extra golden brown rolls, brush tops of rolls with egg wash just before baking.
Optional: Refrigerate the dough after the first rise for up to 3 days, then shape it into rolls following the recipe instructions. Or refrigerate once rolls are shaped in the baking pan let rest for 1 hour or until room temperature and lightly puffed then bake.
- Serving Size: 1 roll
- Calories: 169
- Sugar: 2.7 g
- Sodium: 235.3 mg
- Fat: 2.9 g
- Saturated Fat: 1.6 g
- Carbohydrates: 31.9 g
- Fiber: 2.7 g
- Protein: 4.6 g
- Cholesterol: 6.1 mg
Keywords: dinner rolls, butternut dinner rolls, butternut squash dinner rolls, thanksgiving dinner rolls