Bread

Honey-Squash Dinner Rolls

Rolls

I hate it when people try to "hide" vegetables in things to get people to eat them. This dinner roll uses butternut squash for flavor and color and I defy you to say they don't look and taste amazing. It's time to stop hiding veggies; show them off instead. 

I got this recipe from my aunt and published it in the September/October 2015 issue of Taste of Home magazine. It originally called for milk and butter but I made them with water and olive oil. They freeze extremely well so you can freeze one pan and bake the other.

Honey-Squash Dinner Rolls

2 packages active dry yeast
2 teaspoons salt
1/4 teaspoon ground nutmeg
6 to 6-1/2 cups all-purpose flour
1-1/4 cups water
1/2 cup olive oil
1/2 cup honey
1 package (12 oz.) 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

In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat water, oil 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. 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. 
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