Recipe: Kabocha Squash Dinner Rolls

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Today on the Market Report, Roxana Jullapat, co-owner and pastry chef at Cooks County talks to Laura Avery about her Kabocha Squash Dinner Rolls. Roxana cuts the squash in half and puts 1/2 cup of water on the baking trayto speed up the cooking time. Keep reading for her full recipe…

Kabocha Squash Dinner Rolls

Makes 2 dozen rolls


2 teaspoons dry active yeast

1 cup milk, lukewarm

5 cups all purpose flour plus extra for dusting

1 pound roasted Kabocha squash purée

1 egg

½ cup sugar

1 tablespoon kosher salt

½ teaspoon ground clove

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

½ cup unsalted butter, softened

2 tablespoons minced sage leaves


1.    Pour the lukewarm milk into a bowl and rain the yeast over it. Stir and set it aside to activate for 5 minutes.

2.    In an electric mixer fitted with the dough hook attachment, combine the yeast mixture with the flour, squash purée, egg, sugar, salt and spices on very low speed. Turn the speed to medium and mix for 2 minutes. Add the butter and sage and mix until well combined. Stop the mixer, scrape down the sides of the bowl with a rubber spatula (the dough should be sticky), and then mix on high speed for 5 minutes. The dough will be shiny and somewhat less sticky. Turn the dough onto a floured surface and knead briefly.

3.    Transfer the dough to a bowl that’s large enough for its contents to double in size. Wrap it tightly with plastic film, and set it in a warmish area of the kitchen for about 1 ½ to 2 hours or until the dough doubles in volume.

4.    Place the dough onto a floured surface and divide into 24 portions, about 2 ounces each. Shape each portion into a perfect ball and place them on 2 cookie sheets spread about 2 inches apart from each other. Cover the rolls with a linen towel and let them sit for 30 minutes to proof.

5.    Meanwhile, adjust the oven rack to the middle position. Preheat the oven to 375° F.

6.    Check if the rolls are ready to be baked: gently poke one of the rolls, if it springs back, let them sit for another 10 minutes; if your finger leaves an indentation the rolls are ready.

7.    Bake the rolls for 20 to 24 minutes or until golden on the top. Let them cool for at least 10 minutes before enjoying.