These puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works. I’ve even used cooked carrots. —Marcia Whitney, Gainesville, Florida,
- 2 packages (1/4 ounce each) active dry yeast
- 2 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 6 to 6-1/2 cups all-purpose flour
- 1-1/4 cups 2% milk
- 1/2 cup butter, cubed
- 1/2 cup honey
- 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
- 1 large egg, lightly beaten
- Poppy seeds, salted pumpkin seeds or pepitas, or sesame seeds
image/svg+xml Text Ingredients View Recipe,
In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between 2 greased 9-in. cast-iron skillets or round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 375°. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20-25 minutes. Cover loosely with foil during the last 5-7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm.
1 roll: 186 calories, 5g fat (3g saturated fat), 19mg cholesterol, 238mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.