Savory Cinnamon Rolls: made with butternut squash, garlic, hot pepper flakes and chives.
We love bread of all kinds in this house. In fact, I used to be on a kick of solely making my own bread from a fermented starter. And then one vacation I forgot to feed my fermented starter and that was the end of that. Also, I will admit sometimes when we're cooking for photoshoots I don't want to cook something for us that requires a lot of prep (I know- but I'm being honest). So I went back to buying bread.
But now that our busy season is wrapping up, I'm getting back into more time intensive meals for us. Hence: bread. There's also the additional benefit that fresh baked bread smells better than almost any candle (and it won't accidentally catch a fur child's tail on fire. True story- we had a dog with a big fluffy tail who got too waggy next to a coffee table and haven't had candles since).
These yeast rolls are styled like cinnamon rolls so you get a good amount of seasoning and filling in each bite. They're filled with smooth roasted butternut squash, fresh chives, minced garlic and red pepper flakes. Most importantly...they're nice and soft. My favorite!
Savory Butternut Squash Garlic Swirl Rolls
bread side: makes 16 rolls
for the dough:
- 2 1/4 tsp active dry yeast (1 envelope)
- 1 tablespoon sugar
- 3/4 cup warm water + 2 Tablespoons for mixing
- 3 cups King Arthur bread flour, plus more for dusting
- 2 tsp kosher salt
- 1/2 cup + 2 tablespoons canola oil (plus more for rising bowl)
- 1 cup roasted butternut squash, strained to remove liquid- need 1 small butternut squash
- 1/8 cup fresh chopped chives
- 1 1/2 Tablespoons minced garlic
- 2 teaspoons red pepper flakes
- 1 teaspoon kosher salt
- freshly ground black black pepper
- butter brushed topping
- Extra fresh chives, butter and salt
To make the dough add water to a glass measuring cup and heat until warm (not hot!). Add sugar and yeast and let sit until the mixture begins to foam (about 5 minutes).
In the bowl of a standing mixer with a dough hook, add flour and salt. Stir in the yeast mixture and canola oil. Mix to combine on medium speed, about 12-15 minutes. Stop mixer and scrape down sides of bowl with spatula as needed, especially during initial stages to incorporate all flour. Dough will begin scraggy and form into a ball. Add a bit more liquid if needed to be smooth, elastic and springy. Dough ball will pull away from the bowl sides during mixing.
Transfer dough into a bowl that is lightly greased with canola oil and cover with a plastic wrap or a damp towel. Rise until doubled in size in a warm place, about two and a half to three hours.
While dough is rising, Cut butternut squash in half and remove seeds. Place on a baking sheet cut side up at 400 F for 45 minutes. Salt and pepper. Cool and scoop flesh from skin. Strain through a cheese cloth or nut milk bag, squeezing to remove extra liquid. Do NOT skip this step or rolls will be soggy.
Once dough has doubled in size, roll into a roughly 16 x 12 inch rectangle on a lightly floured counter. Add butternut squash filling and minced garlic, blank pepper and red pepper flakes, spread evenly leaving a roughly 3/4 inch border on the top edge (long side). Add fresh chives
Roll the dough into a tight, even cylinder like a jelly roll, working slowly. Place cylinder seam side down. Using both hands. work the cylinder into 18 inch length by stretching and elongating, patting the ends to even.
Slice dough cylinder into 16 rolls of even size using a serrated knife. This ensures the dough will not be squished. In a greased round glass or pyrex baking dish, place cut side of rolls down. Cover and rise for an additional 30 minutes. **Note: It is important to use a glass or pyrex dish for this. I tested these using dark toned metal muffin tins and they over baked and were dry. ***
Preheat oven to 375 F. Brush dough with melted butter. Sprinkle with kosher salt. Bake 30-35 minutes until tops begin to brown. Cool and serve.
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