Imagine pulling apart a warm, golden dinner roll that's not just ordinary, but a perfect symphony of sweet butternut squash and tangy dried cranberries. These Cranberry Squash Dinner Rolls are about to revolutionize your dinner table, transforming an everyday meal into a gourmet experience that will have your family and guests begging for seconds. With a tender, pillowy texture and a hint of rustic sweetness, these rolls are more than just bread – they're a culinary adventure waiting to happen!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 2 cups all-purpose flour
- 1 cup cooked and mashed butternut squash
- 1/2 cup dried cranberries
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/4 cup warm milk
- 1 large egg
Instructions
- In a small bowl, dissolve the active dry yeast in warm milk (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and activated.
- In a large mixing bowl, combine the all-purpose flour, sugar, and salt. Create a well in the center of the dry ingredients.
- Add the mashed butternut squash, activated yeast mixture, and egg to the dry ingredients. Mix thoroughly until a soft, slightly sticky dough forms.
- Gently fold in the dried cranberries, ensuring they are evenly distributed throughout the dough.
- Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. The dough should be soft but not sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for about 1 hour or until doubled in size.
- After rising, punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth round roll.
- Arrange the rolls on a parchment-lined baking sheet, leaving space between each for expansion. Cover and let rise again for 30 minutes.
- Preheat the oven to 375°F (190°C) during the second rise.
- Optional: Brush the tops of the rolls with an egg wash or melted butter for a golden, shiny finish.
- Bake the rolls for 12-15 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for 10 minutes before serving warm.
Tips
- Yeast Activation is Key: Ensure your warm milk is precisely 110°F - too hot will kill the yeast, too cool won't activate it properly.
- Kneading Technique: Don't rush the kneading process. Those 6-8 minutes develop gluten that gives your rolls their perfect texture.
- Rising Environment Matters: Find a warm, draft-free spot for rising. A slightly warm oven (turned off) or near a sunny window works great.
- Moisture Check: The dough should be soft and slightly tacky, but not stick to your hands. Add flour sparingly if too wet.
- Even Sizing: Use a kitchen scale to ensure all rolls are uniform, which helps them bake evenly.
- Golden Finish: For a professional bakery look, don't skip the egg wash or melted butter before baking.
- Fresh is Best: These rolls are most delicious served warm, so time your baking close to mealtime.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 24g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
