120 min
Light and Buttery Homemade Yeast Rolls
Recipe GLPRcadc065649c43b
These beautifully golden yeast rolls feature a tender, buttery crumb enhanced with butternut squash puree for subtle richness and a gorgeous hue. Made from scratch with simple ingredients and kneaded to silky perfection, they rise twice for incredible texture. Ideal for holiday tables or everyday meals, these rolls stay fresh and soft for days. Optional herb butter takes them over the top.
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Ingredients
1 package (1/4 ounce) active dry yeast
1 cup warm whole milk
1/4 cup warm water
3 tablespoons unsalted butter, softened
2 teaspoons kosher salt
1/2 cup granulated sugar
1 cup butternut squash puree
5 to 5 1/2 cups 00 flour
Olive oil for coating
Melted herb butter for brushing (optional)
Directions
In the bowl of a stand mixer, combine the active dry yeast, warm milk, warm water, softened butter, kosher salt, sugar, butternut squash puree, and 5 cups of the 00 flour.
Using the dough hook attachment, mix on low speed until a shaggy dough ball begins to form, about 2–3 minutes.
Continue mixing on medium speed and add the remaining 1/2 cup flour gradually if the dough appears too sticky or wet. The dough should pull away from the bowl sides.
Knead on medium speed with the dough hook for 6–8 minutes until the dough becomes smooth, elastic, and tacky but no longer sticky. Add more flour only if needed, 1 tablespoon at a time.
Coat the inside of a large bowl with olive oil. Transfer the dough to the oiled bowl and turn it to coat all sides evenly.
Cover the bowl with a clean kitchen towel and place in a warm, draft-free location. Allow the dough to rise until doubled in size, approximately 60–90 minutes.
Punch down the dough gently and turn it out onto a lightly floured work surface. Divide the dough into 23 equal pieces (approximately 2.25 ounces each using a kitchen scale), rolling each portion into a smooth, taut ball.
Arrange the rolls in two greased cast iron skillets or two 9-inch round baking pans, spacing them so they barely touch. Cover loosely with a clean kitchen towel.
Allow the rolls to rise in a warm location until doubled in size, about 30 minutes.
Preheat the oven to 375°F. Bake the rolls for 15–20 minutes until golden brown on the tops and bottoms. Internal rolls should reach 190°F on an instant-read thermometer.
Remove from the oven and, if desired, brush the hot rolls immediately with melted herb butter. Serve warm or at room temperature.
