Author Notes: Leftover butternut squash was the inspiration for this recipe. Nice with a cup of coffee or tea..... —inpatskitchen
Food52 Review: WHO: Inpatskitchen is a longtime community member with a whopping 388 recipes on Food52!
WHAT: Super-soft, super-buttery, lightly sweet rolls that also use up your leftover roasted squash.
HOW: Add mashed roasted squash to a buttery yeast dough, form the dough into rolls, roll each piece of dough in melted honey-butter, and bake.
WHY WE LOVE IT: These brown butter butternut rolls (try saying that 10 times fast!) are delicious, a perfect combination of squash, nutty browned butter, a touch of honey, and a hint of sea salt. They're a bit like a cross between dinner rolls and monkey bread—which is to say, we would definitely bake them again. —The Editors
Makes: 22 to 24 small rolls
tablespoons butter (2 sticks plus 2 tablespoons)
cups bread flour plus more for kneading
teaspoons rapid rise yeast (1 packet)
teaspoon fine sea salt
cup light brown sugar
cup whole milk
cup cooked and puréed butternut squash
tablespoons honey, divided
- In a medium saucepan, melt the 2 sticks of butter over medium heat until the butter foams and begins to brown. You want a light brown color. Cool and refrigerate to solidify.
- Once the butter has solidified, bring it back to room temperature so that it's soft and spreadable.
- In a large mixing bowl, whisk the flour, yeast, salt, and brown sugar together.
- Warm the milk and 4 tablespoons of the brown butter until the butter has barely melted. Whisk in the egg and stir in the squash.
- Stir the milk mixture into the flour mixture until incorporated. The dough will be sticky. Add more flour, a little at a time, and knead the dough for about 10 minutes. (I knead right in the bowl.) The dough may be a little sticky still, but that's okay.
- Turn the dough into another large mixing bowl which has been sprayed with cooking spray. Cover and let rise in a warm area until doubled in bulk.
- Melt 1/4 cup of the solidified brown butter and stir in one tablespoon of honey in a small bowl.
- Line a 9- or 10-inch round baking pan with parchment. Punch the dough down and then roll it to form a log about 24 inches long. Cut the log into 22 to 24 pieces. They can be various sizes... Consider them "rustic"!
- Roll each piece of dough in the brown butter-honey mixture, and then place each piece in your pan. It will be crowded. Cover and let the rolls rise for 45 minutes to an hour.
- Preheat your oven to 350° F. Bake the rolls for 30 to 35 minutes until golden.
- While the rolls are baking, combine any remaining brown butter with the extra 2 tablespoons of regular butter and the remaining tablespoon of honey. Once the rolls are done, let them cool a few minutes and serve with the spreadable honey butter.
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