Winter Squash Rolls Recipe

Winter squash puree: Adds a subtle sweetness and moist texture to the rolls.

All-purpose flour: Provides the structure and base for the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the overall flavor of the rolls.

Olive oil: Adds moisture and richness to the dough.

Active dry yeast: Helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps form the dough.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, resulting in a more elastic and airy bread. If the dough is too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it can make the rolls dense.

• winter squash puree - Substitute with pumpkin puree: Both have a similar texture and sweetness, making them interchangeable in most recipes.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the rolls slightly denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the dough.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral profile.

• olive oil - Substitute with melted butter: Melted butter adds a rich flavor and can be used in the same quantity.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not require proofing in water.

• warm water - Substitute with warm milk: Warm milk adds richness and can help create a softer texture in the rolls.

• Allow the winter squash rolls to cool completely at room temperature before storing. This helps prevent condensation, which can make the rolls soggy.
• For short-term storage, place the rolls in an airtight container or a resealable plastic bag. They can be kept at room temperature for up to 2 days.
• If you plan to keep the rolls for longer, store them in the refrigerator. Place the rolls in an airtight container or wrap them tightly in plastic wrap. They will stay fresh for up to a week.
• For freezing, wrap each roll individually in plastic wrap to prevent freezer burn. Then, place the wrapped rolls in a resealable freezer bag or an airtight container. Label the bag with the date.
• When you’re ready to enjoy the frozen rolls, remove the desired number from the freezer. Let them thaw at room temperature for about 1-2 hours.
• To refresh the rolls and bring back their just-baked texture, preheat your oven to 350°F (175°C). Place the thawed rolls on a baking sheet and warm them in the oven for 5-10 minutes.
• For a quicker option, you can also microwave the thawed rolls. Place a damp paper towel over the rolls and microwave on medium power for 20-30 seconds. This will help keep them moist.
• If you prefer a crispier exterior, you can brush the rolls with a little olive oil or melted butter before reheating in the oven. This will give them a delightful golden finish.
• Remember to always check the rolls for any signs of spoilage before consuming, especially if they have been stored for an extended period.

• Preheat your oven to 350°F (175°C). Place the winter squash rolls on a baking sheet and cover them with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes until they are warmed through.

• For a quicker method, use a microwave. Wrap each roll in a damp paper towel and place it on a microwave-safe plate. Heat on medium power for 30-45 seconds. Check for warmth and heat in additional 10-second intervals if needed.

• If you have an air fryer, preheat it to 320°F (160°C). Place the rolls in the basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook.

• For a stovetop method, use a steamer. Place the rolls in a steamer basket over boiling water. Cover and steam for about 5 minutes until they are heated through. This method helps retain moisture.

• If you prefer a toaster oven, preheat it to 350°F (175°C). Place the rolls directly on the rack or on a baking sheet. Heat for about 10 minutes, checking to ensure they don't get too crispy.

• Mixing bowl: To combine the warm water and yeast, and later to mix in the squash puree, olive oil, sugar, and salt.

• Measuring cups: To measure out the winter squash puree, flour, sugar, and warm water accurately.

• Measuring spoons: To measure the salt, sugar, and olive oil precisely.

• Wooden spoon: To mix the ingredients together until a dough forms.

• Stand mixer: Optional, but can be used with a dough hook attachment to knead the dough for 10 minutes.

• Clean kitchen towel: To cover the dough while it rises in the oiled bowl.

• Oiled bowl: To place the dough in while it rises.

• Baking sheet: To place the shaped dough rolls on for baking.

• Oven: To bake the rolls at 375°F (190°C).

• Cooling rack: To let the rolls cool before serving.

Prepare ingredients ahead: Measure and prepare the winter squash puree, flour, and other ingredients in advance to streamline the process.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough, saving you time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F or 38°C) to speed up the rising process.

Preheat oven early: Start preheating your oven while shaping the rolls to ensure it’s ready when you are.

Batch baking: Double the recipe and freeze extra rolls for quick reheating later.