Butternut Squash Dinner Rolls
Ingredients
-
3
cups
all-purpose flour
-
1½
cups
whole wheat flour
-
2¼
teaspoons
instant yeast
-
1½
teaspoons
salt
-
1
cup
warm water
-
2
tablespoons
honey
-
3
tablespoons
butter, softened or olive oil
-
1
cup
butternut squash puree
-
1
tablespoon
fresh rosemary, minced
Instructions
- Whisk together all-purpose flour, whole wheat flour, yeast, and salt in a stand mixer bowl.
- Add warm water, honey, softened butter, butternut squash, and rosemary to the mixture.
- Mix with a dough hook for 3 minutes, then scrape down and mix for an additional 3-5 minutes.
- Dump the dough onto a floured surface and knead by hand until smooth.
- Place the dough in an oiled bowl, cover, and let it rise for about 1 hour until doubled in size.
- Punch down the dough and divide it into 12 balls for large rolls or 15 for smaller rolls.
- Place the rolls in an oiled baking dish and let them rest for 20 minutes.
- Bake in a preheated oven at 350°F for 25-30 minutes until golden brown.
Nutrition Facts (estimated)
Servings
12-15 rolls
Calories
169
Total fat
2.9g
Total carbohydrates
31.9g
Total protein
4.6g
Sodium
235.3mg
Cholesterol
6.1mg
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