Leftover butternut squash was the inspiration for this recipe. Nice with a cup of coffee or tea..... —inpatskitchen
Test Kitchen Notes
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
butter (2 sticks plus 2 tablespoons)
bread flour plus more for kneading
2 1/4 teaspoons
rapid rise yeast (1 packet)
teaspoon fine sea salt
light brown sugar
cooked and puréed butternut squash
- 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.