Rosemary-Butternut Squash Milk Bread Rolls - Bake from Scratch

      These buns capture the ideal flavor of autumn. Filled with butternut squash and rosemary, our pepita-topped delights combine sweet and savory flavors for a delightful outcome.

      Yields 10 large buns

      3¼ to 3½ cups (406 to 437 grams) all-purpose flour

      ⅓ cup (67 grams) granulated sugar

      2½ teaspoons (7.5 grams) kosher salt

      2¼ teaspoons (7 grams) instant yeast

      2 teaspoons (4 grams) chopped fresh rosemary

      ⅔ cup (160 grams) whole milk

      2 tablespoons (28 grams) unsalted butter

      1 tablespoon (14 grams) neutral oil

      ½ cup (122 grams) butternut squash purée

      Tangzhong (recipe follows)

      1 large egg (50 grams), at room temperature and lightly beaten

      Garnish: raw pepitas, flaked sea salt

      In the bowl of a stand mixer with the paddle attachment, combine 1 cup (125 grams) of flour, sugar, kosher salt, yeast, and rosemary at low speed until mixed. In a medium saucepan, heat the milk, butter, and oil over medium heat, stirring frequently until the butter melts and a thermometer reads between 120°F (49°C) and 130°F (54°C). Add this warm mixture along with butternut squash and Tangzhong to the flour mixture; mix at low speed until well incorporated. Then, with the mixer on low speed, gradually add 2¼ cups (281 grams) of flour, mixing just until combined.

      Switch to the dough hook attachment and beat at low speed for 12 to 14 minutes, until a soft, tacky dough forms, scraping the sides of the bowl as needed; if the dough is too sticky, add up to an additional ¼ cup (31 grams) of flour, one tablespoon (8 grams) at a time. Lightly spray a large bowl with cooking spray, place the dough inside, turning it to coat the top. Cover and let rise in a warm, draft-free area (75°F/24°C) until it has doubled in size, approximately 40 minutes to 1 hour.

      Line 2 baking sheets with parchment paper. Punch down the dough, cover, and let it rest for 5 minutes. Transfer the dough to a clean surface and divide it into 10 portions (about 100 grams each). On a clean surface, roll one portion into an 18-inch-long rope, keeping the remaining dough covered to avoid dryness. (Avoid using flour while rolling the rope as it may create difficulties; however, if the dough feels overly sticky, you can lightly dust it with flour.) Tie a loose knot at one end of the rope, leaving about an inch on one end. Wrap the longer end around the loop two times, then place the end of the rope at the center. Wrap the one-inch end around the loop and pinch both ends of the dough together underneath the knot to form a knotted ball. Press gently on top of the knot until it measures 3 inches wide. Place it seam side down on the prepared pan. Repeat with the remaining portions of dough. Cover and let rise in a warm, draft-free location (75°F/24°C) until doubled in size, about 20 to 30 minutes.

      Preheat the oven to 350°F (180°C). Brush the tops of the dough with the beaten egg. Optionally, sprinkle with pepitas and sea salt. Bake until golden brown and an instant-read thermometer inserted in the center reads at least 190°F (88°C), which should take 12 to 14 minutes. Allow to cool on the pan for 10 minutes. These buns can be served warm or at room temperature. Store in an airtight container for up to 2 days.

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      Tangzhong

      ⅓ cup (80 grams) whole milk

      2 tablespoons (16 grams) all-purpose flour

      In a small saucepan, whisk together the milk and flour. Cook over medium-low heat, whisking continuously until the mixture thickens, leaves lines on the bottom of the pan, and an instant-read thermometer reads 150°F (66°C). Transfer the mixture to a small bowl and let it cool before using (should not exceed 130°F/57°C) or until it reaches room temperature.

      We’d love to hear your feedback!