Butternut squash & thyme rolls with brown honey butter
As soon as the leaves start turning I crave all things squash. Being a farm to table caterer, I am able to purchase the freshest butternut squash as soon as the season starts. I also have the opportunity to introduce squash in different ways for my clients to enjoy. This recipe was inspired from left over squash i had puréed for a party.
3/4 pound butter (2 and 1/2 sticks)
3 cups flour plus a bit more for kneading
2 1/4 teaspoons yeast (1 packet)
1/2 cup brown sugar
2 tsp salt
1/2 cup whole milk
1/2 cup butternut squash puréed and drained
3 tsp fresh thyme, divided
2 tablespoons local honey divided
1 tsp Maldon sea salt
In a medium saucepan, melt 2 sticks over medium heat until the butter is heard foaming and begins to brown a little bit. Immediately remove from heat, pour into a heat-safe bowl and cool in the refrigerator for 2 hours. If the butter is very hard & solidified, remove and let sit out at room temperature. (You want it to be spreadable).
In a large mixing bowl, whisk together flour, yeast, salt & brown sugar.
Warm milk and 4 tablespoons of butter. Whisk in egg, squash and 2 tsp thyme.
Stir the milk mixture into the flour mixture until incorporated. The dough will be very sticky at first. If its too sticky add a little bit more flour. Knead dough in mixing bowl for ten minutes.
Spray a large bowl with cooking spray. Place dough into bowl and cover with kitchen towel. Let rise for about 2 hours in a warm area until it has doubled in size.
Melt 1/2 cup of brown butter, adding 1 tablespoon honey & the remaining thyme.
Spray a 9 inch round baking pan with cooking spray. Punch the dough down then roll it into a log form, cut into 18 pieces.
Dip each piece of dough into the honey butter mixture and place each piece into prepared pan. Cover with a kitchen towel and let rise for 1 hour.
Preheat oven to 350. Bake rolls until golden, 35 minutes.
While the rolls are baking, melt the rest of the remaining regular butter and honey. Once the rolls are done, serve them with spreadable butter.