This recipe is from The Fresh Loaf, my new favorite bread site. Since I didn’t have a sweet potato on hand but did have butternut squash, I used it instead. These made lovely dinner rolls that accompanied a chipotle pineapple glazed ham
Squash Dinner Rolls
makes 12 to 18 rolls
1 1/2 Cups Butternut squash or sweet potato, baked
1 Cup milk
1/2 Cup white or brown sugar
3-4 Cups all-purpose flour
2 1/2 tsp active dry yeast
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of Cardamon
1 egg, mixed with 1 tbsp water to be used for the egg wash, right before baking
Using a standing mixer with the bread dough attachment,mix the first 3 ingredients into a thick paste. Add the 1/2 cup of the flour with the reaming ingredients and mix, adding more flour 1/2 cup at a time, until the dough pulls away from the side of the bowl. Continue kneading on low for 10 minutes. Place in a lightly greased bowl and cover with kitchen towel. Place in a draft free place and let rise until double in bulk, approx. 1 hour.
Punch the dough down and knead for 1 minute. Cut the dough into pieces and roll into small balls. I did mine the size of a large golfball (if there was such a thing). Place on a parchment lined baking sheet, cover again with a towel, and let rise for another 45 minutes.
Preheat your oven to 375 degrees F for 15 minutes. Brush the tops of the rolls with the egg wash and bake for 45 minutes.