In this video I show you how to make fluffy and buttery dinner rolls but with a twist, they are made from Kabocha (a delicious Japanese winter squash) and nutty brown butter. Perfect for the winter months and just in time to utilize seasonal produce. Potatoes are fierce but they deserve a break sometimes...Recipe down bellow.

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Chapters:
0:00 Intro
0:26 Ingredients and Special Equipment
1:09 Roasting the Kabocha squash
2:14 Making the brown butter
5:17 Getting all the ingredients ready
7:53 Making the final dough
14:33 Shaping the buns

For these Pull-Appart dinner rolls you will need:

-900 grams of All Purpose flour (I use King Arthur's)
-365 grams of roasted and pureed Kabocha squash
-350 grams of water (at 100 to 110 Fahrenheit)
-1 stick of unsalted butter (113 grams)
-70 grams of granulated sugar
-14 grams of Active Dry Yeast (1 tablespoon+1teaspoon)
-20 grams of Kosher salt (1 tablespoon+1/2teaspoon)

Follow along for detailed procedures. Portion the buns at 60 grams each.

Special equipment:
-Stand mixer (paddle and hook attachment)
-Food processor (or food mill or potato masher)
-Digital scale

Thank you for watching!
This recipe compares to potato dinner rolls, pull-apart dinner rolls, buttery dinner rolls, enriched dough, brioche dough, brioche recipe, dinner rolls recipe, Hawaiian sweet rolls and king's Hawaiian sweet rolls
#recipe #dinnerrolls