Super soft and fluffy, these Honey Butternut Pull Apart Rolls are bound to become a favorite on your dinner table. With a beautiful golden orange color and keeping its soft pillowy texture for up to 4 days, this recipe is definitely a keeper.
Butternut is one of the vegetables which I have growing in my garden throughout the year, either in pots or in the ground. So these rolls make a regular appearance on our table. Served with soups, stews, roasts, it is the perfect accompaniment to almost any meal. Leftovers get toasted the next day and are enjoyed just buttered for breakfast.
The crazy thing about this recipe is that you cannot even taste the butternut in these rolls. It does have that slightly sweet taste, coming from the honey, but the purpose of the butternut is to help keep the rolls soft and fluffy. And it does that with absolute perfection. Topping with seeds is totally optional, but I love using it because it looks just so pretty and it does add a bit of crunch to the rolls.
These may look fancy and complicated, but believe me, these Honey Butternut Pull Apart Rolls are really REALLY easy to make.
Making the Honey Butternut Pull Apart Rolls
I use fresh butternut to make these rolls, but you can use frozen or canned, if you are unable to get fresh butternut. In fact any type of pumpkin or squash will work perfectly fine.
If you are using fresh butternut or pumpkin, then start by peeling and chopping the butternut into blocks. Place it into a saucepan, cover with water and bring to the boil. It should soften in about 15 minutes, then just strain out the water and mash until smooth.
Using a large bowl, add the 3 cups of flour, yeast and salt and mix to combine. Heat the milk, butter and honey until warm and add to the flour mixture and mix well to combine. Add the cooked mashed butternut and combine it well into the mixture. Then add in the remaining flour and mix well. Turn out onto a floured surface and knead for 8 to 10 minutes to form a soft dough. Place the dough back into the bowl and leave to rise in a warm place until doubled in size.
After an hour, punch down the dough and divide into 24 equal pieces. Shape into rolls and place in a round baking pan. I use two baking pans, placing 12 rolls in each. Leave to rise again in a warm place.
Brush with melted butter or beaten egg and sprinkle the seeds ( if using ) on the surface. Bake for 20 minutes until golden brown, remove from the oven and place on a cooling rack and Serve warm.
Kept in an airtight container, these rolls remain perfectly soft for up to 4 days. How amazing is that. So give this recipe a try, so easy to make yet creating beautiful and delicious results.
- 6 teaspoons / 2 x 10g packages instant dry yeast
- 2 teaspoons salt
- 6 ½ cups / 780g cake / all-purpose flour
- 1 ¼ cups /310ml milk
- 1/2 cup / 113 g / 1 stick butter
- 1/2 cup /118 ml / 170g honey
- 1 ⅓ cups cooked mashed butternut
- ¼ cup buttermilk
- Poppy seeds sunflower, pumpkin or sesame seeds, optional
Using a large bowl, mix the yeast, salt and 3 cups / 360g of the flour.
In a pan, melt the butter and add the milk and honey and heat until just warm.
Add to dry ingredients and mix until combined and then stir in the cooked mashed butternut.
Mix in the remaining 3 ½ cups / 420g of flour and mix to combine.
Turn dough onto a floured surface and knead until smooth, about 8 to 10 minutes. Place in a lightly oiled bowl and let rise in a warm place for about 1 hour,until doubled in size.
After an hour, punch down the dough and divide into 24 equal pieces. Shape into rolls and place in a greased round baking pan. I use two baking pans, placing 12 rolls in each. Leave to rise again in a warm place.
Preheat oven to 375°F / 180°C. Brush tops with melted butter or beaten egg and sprinkle with seeds if using.
Bake until golden brown between 20-25 minutes.
Remove from the pans and place on a wire rack