Butternut squash bread rolls

    (214)
    2 hours 45 min

    People can't believe it when I tell them that these rolls are made with butternut squash. They taste best fresh out of the oven. You can use any type of hard squash, such as butternut, acorn squash or pumpkin.


    1 person made this

    Ingredients
    Serves: 12 

    • 300g cubed butternut squash
    • 240ml scalded milk
    • 2 (7g) packets dried active yeast
    • 120ml warm water (45 C)
    • 750g plain flour, divided
    • 100g caster sugar
    • 2 teaspoons salt
    • 100g butter

    Method
    Prep:30min  ›  Cook:45min  ›  Extra time:1hr30min rising  ›  Ready in:2hr45min 

    1. In a small saucepan, cover butternut squash cubes with water. Bring to the boil and cook until tender, about 15 minutes. Drain, cool and mash.
    2. In a small bowl, dissolve yeast in warm water. In a large bowl, combine 625g flour, sugar and salt. Stir in the yeast mixture, butter, mashed butternut squash and milk. Mix well. Stir in the remaining 125g of flour, 1/2 at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp tea towel and let rise in a warm place until doubled in volume, about 1 hour.
    3. Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased baking tray. Cover with a damp tea towel and let rise until doubled in volume, about 30 minutes.
    4. Preheat oven to 200 C / Gas 6.
    5. Bake in preheated oven for 10 to 15 minutes or until golden brown.

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    Reviews & ratings
    Average global rating:
    (214)

    Reviews in English (170)

    by
    93

    My kids love these rolls. I usually prepare the dough in my bread machine rather than by hand. To do this, the recipe must be resized to fit your bread machine. For my medium-sized machine, I resize the recipe to make 7.3 servings (though, I then actually make 12 rolls out of the dough. The original recipe makes rolls that are too big for my liking.) The pureed squash is added along with the other liquids at the bottom of the bread pan. Remember to use bread machine yeast ("instant" yeast) instead of active dry yeast. The recipe also seems to work very well with other vegetables. I have tried butternut squash, carrot, and beetroot (which makes great "Red Nose Day" rolls!)  -  12 Mar 2005  (Review from Allrecipes US | Canada)

    by
    83

    After many failed attempts at using whole wheat to make dinner rolls, I was looking for a way to prepare rolls that were light and had fiber, and these are it! They're as light as regular dinner rolls, more tasty, moist and perfect. I've been recommending this recipe to all of my baking friends. However, be forewarned that this makes 12 HUGE dinner rolls. Cut the recipe in half unless you're having a dinner party.  -  09 Jan 2003  (Review from Allrecipes US | Canada)

    by
    70

    Moist,light,tasty and a wonderful golden color if you use butternut squash.I baked at 375 degrees for 30 min.They tend to over brown at 400 degrees.I got two large pans(32 rolls)with this recipe.  -  27 Sep 2003  (Review from Allrecipes US | Canada)

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