Butternut Squash Dinner Rolls
To the bowl of a stand mixer fitted with the dough hook attachment add yeast, milk, butter, salt, brown sugar, squash, flour & nutmeg. Knead until dough is smooth & elastic, about 5 minutes.
Ingredients
- 2 teaspoons Fleischmann’s Quick Rise Instant Yeast
- 1 cup whole milk, warm to touch
- 3 tablespoons unsalted butter, melted
- 2 teaspoons salt
- 1/3 cup light brown sugar, packed
- 3/4 cup butternut squash puree
- 5 cups all purpose flour
- 1 pinch ground nutmeg
- Butter, to finish
Method
To the bowl of a stand mixer fitted with the dough hook attachment add yeast, milk, butter, salt, brown sugar, squash, flour & nutmeg.
Knead until dough is smooth & elastic, about 5 minutes.
Shape into a ball, transfer to a lightly grease bowl, cover & let rise until doubled in size, about 1 hour.
Equally divide dough into 12 pieces & shape each piece into a smooth ball. Transfer to a greased 10-inch round baking dish. Cover & let rise for 30 minutes.
Preheat oven to 375(f) degrees. Bake for 20 to 25 minutes, until golden & cooked throughout.
Brush the top with butter if desired. Serve warm or room temperature!
