Seeded Spaghetti Squash Rolls

Seeded Spaghetti Squash Rolls

Soft dinner rolls studded with roasted spaghetti squash and a crunchy mix of seeds.

Total 3 hr Makes 12 rolls Calories 198/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy, Sesame

These dinner rolls fold roasted spaghetti squash into a soft, slightly sweet dough, then top it with a mix of pumpkin, sunflower, and sesame seeds for crunch. The squash keeps the crumb moist for days, making these rolls a good match for a holiday table or a weeknight soup supper.

Ingredients

  • 1 small spaghetti squash (about 2 pounds)
  • 1 tablespoons olive oil, for roasting squash
  • 3 1/2 cups all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm water (110°F)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg
  • 1 large egg, beaten, for egg wash
  • 1 tablespoons pumpkin seeds
  • 1 tablespoons sunflower seeds
  • 1 tablespoons sesame seeds
  • 1 teaspoons flax seeds

Method

  1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet.

  2. Roast the squash until a fork pierces the skin easily, about 35 to 40 minutes.

  3. Let the squash cool slightly, then scrape out the strands with a fork. Chop the strands finely and measure out 1 cup, pressing out excess moisture with paper towels.

  4. In a small bowl, combine the warm water and sugar, sprinkle in the yeast, and let stand until foamy, about 5 to 10 minutes.

  5. In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture, melted butter, egg, and the chopped spaghetti squash.

  6. Mix and knead the dough until smooth and elastic, about 8 minutes, adding small amounts of flour if the dough is too sticky to handle.

  7. Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

  8. Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.

  9. Arrange the rolls in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely and let rise until puffy and nearly doubled.

  10. Preheat oven to 375°F. Brush the tops of the rolls with the beaten egg, then sprinkle evenly with the pumpkin, sunflower, sesame, and flax seeds.

  11. Bake until the rolls are golden brown and sound hollow when tapped, about 22 to 25 minutes.

  12. Cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

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    Seeded Spaghetti Squash Rolls

    These dinner rolls fold roasted spaghetti squash into a soft, slightly sweet dough, then top it with a mix of pumpkin, sunflower, and sesame seeds for crunch. The squash keeps the crumb moist for days, making these rolls a good match for a holiday table or a weeknight soup supper.

    3 hr 12 rolls 198 cal

    Ingredients

    • 1 small spaghetti squash (about 2 pounds)
    • 1 tablespoons olive oil, for roasting squash
    • 3 1/2 cups all-purpose flour
    • 2 1/4 teaspoons active dry yeast
    • 1/4 cup warm water (110°F)
    • 2 tablespoons granulated sugar
    • 1 1/2 teaspoons salt
    • 2 tablespoons unsalted butter, melted
    • 1 large egg
    • 1 large egg, beaten, for egg wash
    • 1 tablespoons pumpkin seeds
    • 1 tablespoons sunflower seeds
    • 1 tablespoons sesame seeds
    • 1 teaspoons flax seeds

    Method

    1. 1

      Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise, scoop out seeds, brush cut sides with olive oil, and place cut-side down on a baking sheet.

    2. 2

      Roast the squash until a fork pierces the skin easily, about 35 to 40 minutes.

    3. 3

      Let the squash cool slightly, then scrape out the strands with a fork. Chop the strands finely and measure out 1 cup, pressing out excess moisture with paper towels.

    4. 4

      In a small bowl, combine the warm water and sugar, sprinkle in the yeast, and let stand until foamy, about 5 to 10 minutes.

    5. 5

      In a large bowl or stand mixer, combine the flour and salt. Add the yeast mixture, melted butter, egg, and the chopped spaghetti squash.

    6. 6

      Mix and knead the dough until smooth and elastic, about 8 minutes, adding small amounts of flour if the dough is too sticky to handle.

    7. 7

      Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled in size.

    8. 8

      Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth ball.

    9. 9

      Arrange the rolls in a greased 9x13-inch baking pan, spacing them evenly. Cover loosely and let rise until puffy and nearly doubled.

    10. 10

      Preheat oven to 375°F. Brush the tops of the rolls with the beaten egg, then sprinkle evenly with the pumpkin, sunflower, sesame, and flax seeds.

    11. 11

      Bake until the rolls are golden brown and sound hollow when tapped, about 22 to 25 minutes.

    12. 12

      Cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.