Savory Squash Pull-Apart Rolls
Indulge in these delightful Savory Squash Pull-Apart Rolls, perfect for any meal as a companion or as a stand-alone treat. Enriched with the natural sweetness of squash or pumpkin, these rolls offer a unique flavor profile enhanced by the buttery texture and a hint of crunch from poppy or sesame seeds. Ideal for family gatherings or holiday feasts, they can be easily torn apart for sharing. Enjoy them warm right out of the oven, or use them to mop up your favorite soups and sauces. Everyone will be reaching for seconds!
24
Servings
100
Calories
10
Ingredients
Ingredients
warm milk
1 1/2 cups (Warm to about 110°F)
dry yeast
2 1/4 teaspoons (Instant or active dry yeast will work)
sugar
2 tablespoons (Granulated sugar)
salt
1 tablespoon (Kosher or sea salt)
egg
1 (Lightly beaten)
squash puree or canned pumpkin
3/4 cup (Puree should be smooth)
vegetable shortening
5 tablespoons (Softened)
all-purpose flour
4 - 5 cups (Add gradually as needed)
butter
2 tablespoons (Melted, for brushing rolls)
poppy seeds or sesame seeds
2 teaspoons (For sprinkling on top)
Instructions
1
In a large mixing bowl, combine warm milk with dry yeast, sugar, and salt. Stir gently and let it stand for about 5 minutes to activate the yeast.
2
Once the yeast has foamed, add the beaten egg, squash puree, and softened vegetable shortening. Use a fork to mash the mixture until the shortening breaks down into small pieces.
3
Gradually add in 1 ½ cups of flour, stirring with a wooden spoon until incorporated. Continue adding flour one cup at a time until the dough begins to pull away from the sides of the bowl. You may not need all the flour.
4
Transfer the dough to a lightly floured surface and knead for approximately 2 minutes until it becomes smooth. Place the dough in a greased bowl and cover it with a clean towel. Allow it to rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.
5
Preheat your oven to 400°F (200°C). Grease a large baking sheet with butter. After the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Knead for about 7 minutes until the dough is smooth and elastic.
6
Divide the dough into 4 equal pieces, then cut each piece into 6 smaller pieces. Roll each small piece into a ball and arrange the balls on the baking sheet so that they are just touching each other.
7
Brush the tops with melted butter and sprinkle generously with poppy or sesame seeds. Cover loosely with plastic wrap and allow the rolls to rise for an additional 30 minutes.
8
Bake in the preheated oven for approximately 20 minutes, or until golden brown. Once baked, allow the rolls to cool slightly, then serve warm by pulling them apart.
Nutrition Information
3
Fat
15
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Savory Squash Pull-Apart Rolls?
These are buttery, soft yeast rolls flavored with squash or pumpkin puree and topped with poppy or sesame seeds, designed to be easily shared by pulling them apart.
What kind of squash should I use for this recipe?
You can use any smooth squash puree or even canned pumpkin for consistent results.
How many rolls does this recipe make?
The recipe makes 24 individual pull-apart rolls.
What is the recommended temperature for the milk?
The milk should be warm, ideally around 110°F (43°C), to properly activate the yeast without killing it.
Can I use active dry yeast instead of instant yeast?
Yes, both instant and active dry yeast will work for this recipe.
How long does the yeast need to activate?
Allow the yeast, sugar, and milk mixture to stand for about 5 minutes until it becomes foamy.
What purpose does the vegetable shortening serve?
Softened vegetable shortening provides the rolls with a tender, crumbly texture.
How much flour will I actually need?
The recipe calls for 4 to 5 cups; add it gradually until the dough pulls away from the sides of the bowl.
How long is the first rise?
The dough should rise in a warm area for 1 to 1.5 hours, or until it has doubled in size.
What oven temperature is required for baking?
The oven should be preheated to 400°F (200°C).
How long should I knead the dough after the first rise?
After punching the dough down, knead it for about 7 minutes until it is smooth and elastic.
How do I shape the pull-apart rolls?
Divide the dough into 4 equal pieces, then cut each piece into 6 smaller pieces and roll them into balls.
Is there a second rise involved?
Yes, after arranging the balls on the baking sheet, let them rise for an additional 30 minutes.
What should I brush on top of the rolls before baking?
Brush the tops with melted butter and sprinkle with poppy or sesame seeds.
How long do the rolls take to bake?
Bake the rolls for approximately 20 minutes or until they turn golden brown.
Are these rolls sweet or savory?
They are savory rolls, though the squash provides a subtle natural sweetness.
What is the calorie count per serving?
Each roll contains approximately 100 calories.
How much fat is in one roll?
There are 3 grams of fat per serving.
How many carbohydrates are in each roll?
Each roll contains about 15 grams of carbohydrates.
How much protein do these rolls provide?
There are 2 grams of protein per serving.
Can I use butter instead of shortening in the dough?
Yes, you can substitute softened butter for the vegetable shortening for a richer flavor.
What are the best toppings for these rolls?
Poppy seeds or sesame seeds are recommended for a hint of crunch and visual appeal.
What should I serve with these squash rolls?
They are perfect for mopping up soups and sauces or as a side for holiday feasts.
Do I need to grease the baking sheet?
Yes, grease a large baking sheet with butter before arranging the dough balls.
Can I make these ahead of time?
Yes, you can bake them ahead and reheat them, or prepare the dough and let the first rise happen in the refrigerator overnight.
What is the best way to serve them?
They are best served warm, allowing guests to pull them apart by hand.
Is the squash puree preparation specific?
The puree should be very smooth to ensure even distribution throughout the dough.
What type of sugar should I use?
Standard granulated sugar is used to help feed the yeast and add a touch of sweetness.
Can I use sea salt instead of kosher salt?
Yes, either kosher or sea salt works well for this recipe.
What category of food does this recipe fall into?
This recipe is categorized under Yeast Breads.