Bakery-Soft Butternut Spinach Rolls

Recipe inspiration:

Pictures cannot show how soft, squishy and tender these rolls really are – you will just have to take my word for it.

This recipe idea came from I prior recipe that I created for squash dinner rolls on Thanksgiving. Those rolls have become a huge annual hit, and no one can believe that they aren’t store bought. I made many modifications to accomodate the soup (and spinach), but it is so much more convenient than cutting, cooking and mashing winter squash!

Like in smoothies, the spinach imparts a light green hue and some nutrition, but it doesn’t affect the flavor. Trust me.

Recipe ingredients:

1-1/2 Cups Pacific Foods Organic Creamy Butternut Squash Soup
3 Ounces Spinach Leaves (1 cup somewhat packed)
1/4 Cup Coconut Oil, Palm Oil, or Shortening (I use coconut oil)
1 Tablespoon Active Dry Yeast or 2-1/4 Teaspoons (1-1/4-Ounce Package) for higher altitude
1/4 Cup Sugar (can sub evaporated cane juice / sucanat or coconut sugar for an unrefined option)
3/4 Teaspoon Salt
1 Cup Wheat Flour
2-1/2 to 3 Cups Bread Flour or All-Purpose (Plain) Flour

Cooking instructions:

Warm the soup a bit (you want it to be pretty warm to activate the yeast, but not too hot, which could kill the yeast). Place it in your blender and blend with the spinach until smooth.

Place the soup mixture, oil or shortening, yeast, sugar, salt, and wheat flour in a large bowl and mix until well combined. Gradually add in the bread or all-purpose flour until the dough reaches a nice soft, pliable consistency that you can handle. As it gets thick, you will want to knead it with your hands. I used just over 2-3/4 cup flour.

Lightly oil a large bowl, place the dough in the bowl and turn to lightly coat it with oil. Cover with a damp cloth and let rise in a warm place until the dough has doubled in volume, about 1 hour. I actually use a pyrex bowl that has a lid - it works great!

If making pull-apart rolls, lightly grease a 9x13-inch baking dish. Divide the dough into 12 or 18 equal pieces and form each piece into rounds. Place the rounds in your prepared baking dish. Cover the dish with a damp cloth and allow the dough to rise again, until doubled in volume, about 30 minutes. If the air in your kitchen is too cool, preheat your oven to warm, turn it off, place the dish with your dough in the oven, and leave the oven door propped slightly open.

When the dough is almost done rising, preheat your oven to 400º F (205º C). Bake the rolls for 10 to 15 minutes, or until the tops take on a golden hue.

Makes 12 fairly large (think sandwich size) rolls or 18 smaller dinner rolls