These puffy dinner rolls take on rich color when you add winter squash to the dough. Any squash variety works. I’ve even used cooked carrots.
—MARCIA WHITNEY GAINESVILLE, FL
PREP: 40 MIN. + RISING • BAKE: 20 MIN. • MAKES: 2 DOZEN
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
1. In a large bowl, mix the 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).
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide balls between two greased 9-in. round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
4. Preheat oven to 375°. Brush tops with beaten egg; sprinkle with seeds. Bake 20-25 minutes or until dark golden brown. Cover loosely with foil during the last 5-7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm.
Per roll: 186 cal., 5g fat (3g sat. fat), 19mg chol., 238mg sod., 32g carb. (6g sugars, 1g fiber), 4g pro.
Diabetic Exchanges: 2 starch, 1 fat.