The Fantabulous Chronicles

Butternut squash holds a special place among our preferred gourds. Its versatility knows no bounds—it seamlessly integrates into a savory salad, takes on the sweet notes of a sweet potato or pumpkin when called for a dessert, or, in our family’s treasured application, gets transformed into a luscious purée for the most delectable bread!

Imagine the irresistible allure of Hawaiian rolls, but with a delightful twist. These rolls stand proudly on their own or serve as the perfect canvas for crafting your favorite sliders.

This particular recipe yields a dozen rolls, but I usually go the extra mile, doubling the batch, and stashing away a freezer-ready reserve for those cozy, rainy days when a taste of these golden delights is just what we need!

Ingredients

• 1 package active dry yeast (1.5 tsp)
• 1/4 cup warm water (110 – 115 degrees F)
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup Butternut Squash Puree
• 1/3 cup milk, heated

Instructions

1. In a tiny bowl or measuring cup (because we’re all about precision, right?), coax the yeast into a warm water jacuzzi—110-115 degrees, like the VIP section for yeast. Let it soak up the warmth for about 5 minutes until it throws a little foamy party. You know, yeast activation time!
2. Now, in the grand arena of a large mixing bowl, assemble the flour, sugar, and salt—our dry ingredients, the stoic trio. Give them a good mix. Then, make it rain with the yeast concoction, throw in some softened butter, 1/2 cup of butternut squash puree (because we’re gourmet like that), and hot milk. Hit the mix button on medium speed until the dough is all like, “I’m outta here, sides of the bowl!” and forms a ball. Upgrade to the dough hook, and let it groove on low speed until it’s as smooth as a buttered-up compliment. Takes about 5 minutes, but hey, time flies when you’re kneading dough.
3. Pro tip: If your dough decides to be a diva and feels too dry, rescue it with a bit of hot milk, one tablespoon at a time. Because hydration is key, even for dough.
4. Now, the dough’s got to rise like a Hollywood star—place it in a lightly greased bowl, give it a VIP coat of oil, cover it up with a damp cloth, and let it chill (literally) in your cold oven with the light on. Wait till it doubles up, like the yeast just won the lottery. Roughly an hour of suspense.
5. Time to break the dough into a dozen equal pieces, mold them into round VIP balls, and arrange them in a 13×9″ baking pan. It’s like creating a dough constellation. Cover it up again, let it rise in the cozy cold oven, and watch the magic happen. About 45 minutes of dough drama later, voila!
6. Preheat the oven to a blazing 400 degrees F, toss the pan in there, and bake for 15 minutes. Wait for that golden brown glory to emerge, like the dough just got a summer tan.
7. And there you have it—your ticket to bread heaven is ready! Enjoy the fruits (or should I say, rolls) of your baking adventure. Cheers to carb-induced joy!

How do you unleash the fun with butternut squash in the kitchen?