Sourdough Butternut Squash Rolls

I’ve been seeing a ton of recipes for sourdough rolls with potato and pumpkin. I decided to take my own spin on them and use butternut squash!

For this recipe I mixed puréed butternut squash with sage infused browned butter to make these soft and fluffy rolls. These are perfect for a cozy fall night and would be the perfect addition to Thanksgiving dinner!

Recipe:

Dough:

150g active sourdough starter

230g warmed whole milk

550g bread flour (I swear by King Arthur!)

45g honey

120g puréed butternut squash

130g sage infused browned butter

17g sea salt

Egg Wash:

1 egg + splash of milk

1tsp flaky sea salt

Steps:

1.) Feed your starter so you’ll have 150g active starter ready to use. I typically feed my starter at 9pm the night before I use it to start my dough at 7am.

2.) Warm up 230g whole milk to 110°F. Mix in 150g of starter and stir until it’s mostly dissolved.

3.) Add in honey, flour, salt and butternut squash and mix until combined.

4.) Once your dough forms a shaggy ball, mix in the butter in teaspoon increments and knead until a tacky dough has formed.

5.) Perform two sets of stretch and folds 30 mins after all ingredients are combined, and 30 minutes after the first set of folds. Dough should resemble a smooth ball after the second set.

6.) Let dough bulk ferment at room temperature for 4-6 hours or until doubled in size.

7.) Once dough has doubled in size, separate dough into 16 equal pieces (about 75g each) and shape into balls. Place the dough balls in a buttered baking dish.

8.) Now you have two options. You can either cold ferment the dough for 24-48 hours in the fridge, or leave them on the counter if you’re going to bake them same day. If you refrigerate the dough, take them out of the fridge 4-6 hours before you’re planning on baking them. If you’re cooking them same day, give them 2-3 hours to rise after shaping.

9.) Once your rolls has doubled in size, you are ready to bake them. Preheat your oven to 425°. Once the oven has heated, prepare an egg wash with one egg yolk and a splash of milk and brush that on the rolls. Top with a teaspoon of flaky sea salt.

• 

10.) Bake rolls at 425° for 10 minutes. Turn oven down to 350° and rotate the rolls 180°. Continue baking for 20-25 minutes until rolls are golden brown.

11.) Once rolls have finished baking, remove them from the oven and leave them in their baking dish for 10 minutes. After 10 minutes, remove them from the baking dish to serve. These rolls are best enjoyed warm with sage infused brown butter.

•