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Cranberry Squash Dinner Rolls - A Family Feast

Cranberry Squash Dinner Rolls

  • Prep Time: 2 hours 15 mins
  • Cook Time: 25 mins
  • Total Time: 2 hours 40 minutes
  • Yield: 1 dozen rolls

Ingredients

  • ½ cup whole milk
  • 3 tablespoons butter
  • ¾ cup of any cooked pureed winter vegetable such as butternut, acorn, buttercup or blue Hubbard squash (alternatively, you could also use canned pureed pumpkin).
  • 1½ cups bread flour
  • 1 ½2 cups all-purpose flour, divided
  • 1 tablespoon dry yeast
  • 1 tablespoon dry ground sage
  • 2 teaspoons salt
  • 2 tablespoons granulated sugar
  • 2 beaten eggs
  • 1 cup dried cranberries
  • Olive oil for bowl
  • 1 egg and a teaspoon of water beaten for egg wash

Instructions

  1. In a microwave safe bowl, mix milk, butter and pureed squash. Mix and microwave to 110 degrees F using a probe thermometer. Depending on your microwave, this could take approximately 30 seconds. Set this aside.
  2. In the bowl of a stand mixer with paddle, mix bread flour, 1 ½ cups of all-purpose flour (save ½ cup aside), yeast, sage, salt and sugar until combined.
  3. Add warmed squash mixture from earlier and switch to a dough hook. Mix to form a dough that just barely sticks to the bottom of the bowl. Add some or all of the ½ cup of all purpose flour to achieve this consistency.
  4. With the mixer on medium, knead dough for six minutes.
  5. Add cranberries and mix to combine.
  6. Lightly coat a large bowl with olive oil and add dough. Toss to coat in the oil then cover with plastic wrap and a clean kitchen towel. Proof in a warm place (80 degrees F) until doubled in size, about one hour or so.
  7. Pour out onto counter and cut into 12 pieces.
  8. Line a 9X9 pan with parchment. Form each piece into a ball by pinching sides to bottom then place on prepared pan. Again cover with plastic and a towel and proof until doubled in size, about 45 minutes to an hour.
  9. Preheat oven to 375 degrees F.
  10. Brush the top of each roll with the egg wash, being careful not to let the egg wash drip down to the pan.
  11. Bake for 20-25 minutes turning pan half way through until browned on top.
  12. Serve warm.