Herby butternut squash dinner rolls

My first successful improvised bread! I had leftover butternut squash ravioli filling (roasted squash, oil, egg, parmesan) and turned it into these herby dinner rolls. They are DELICIOUS.

I know the final dough was 640 grams so here’s a rough recipe backed out of that (these measurements are not tested 😅)

Note: this particular recipe is a note to my future self and has not been thoroughly tested.

photo of completed recipe: My first successful improvised bread! I had leftover butternut squash ravioli filling (roasted squash, oil, egg, parmesan) and turned it into these herby…
  • You'll be eating in: About 36 hours

  • Active time: 30 minutes

  • Yield: 16 rolls

Ingredients

For the rolls:

  • 50

    grams starter

  • 300

    grams all purpose (plain) flour

  • 100

    grams cooked butternut squash, mashed

  • 25

    grams neutral oil (like vegetable or canola)

  • 1

    egg

  • 30

    grams grated parmesan

  • 75

    grams water

  • 5

    grams salt

  • 1/2

    cup chopped sage and thyme

To finish:

  • 3

    tablespoons butter for brushing the tops

Instructions

  1. Mix everything but the herbs and butter and bulk ferment at room temp overnight. Deflate the dough, mix in the herbs and divide into 16 40 grams balls. Place rolls in a greased 8"x8" baking dish. Prove a 2nd time for 3 hours until the rolls are puffy and no space remains between them in the dish, brush the tops generously with butter, bake @ 350F for 25-30 mins.

    Mix everything but the herbs and butter and bulk ferment at room temp overnight. Deflate the dough, mix in the herbs and divide into 16 40 grams balls. Place rolls in a greased 8"x8" baking dish. Prove a 2nd time for 3 hours until the rolls are puffy and no space remains between them in the dish, brush the tops generously with butter, bake @ 350F for 25-30 mins.

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