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Warm up your evenings with our delicious Dinner Rolls and Butternut Soup. Perfect for a cozy night in. Try it tonight and taste the comfort!
Warm Comforts: a Guide to Homemade Dinner Rolls and Butternut Soup
Mastering Roasted Butternut Squash
To craft a remarkable butternut soup, mastery in roasting butternut is key. One should commence by halving the squash and lavishing it with olive oil and a sprinkle of salt and ground black pepper. This concoction is then roasted at 400F, demanding 40–50 minutes. Such meticulous roasting caramelizes the squash, unveiling a symphony of sweet and nutty flavors, and serves as the cornerstone of the soup’s rich profile.
Mastering Butternut Soup Excellence
A transformative journey begins once vegetable broth joins the mix with roasted butternut squash, carrots, and celery. Adding a seasoning blend of salt and black pepper sets the foundation. Then, a dash of nutmeg alongside a hearty pour of maple syrup introduces a subtle, sweet complexity to the bowl. The final stroke of genius involves a rich swirl of heavy cream before an immersive blend brings the soup to its velvety zenith. This method proves straightforward yet results in an exquisite butternut soup, embodying comfort food at its finest.
Baking Fluffy Dinner Rolls
Creating homemade dinner rolls starts with combining warm tap water, oil, sugar, and yeast in a bowl. This mixture sits until the yeast activates, bubbling with anticipation. Then, a beaten egg, softened butter, and a pinch of salt are added. Gradually incorporating flour leads to a soft dough that isn’t sticky. Shaped into balls, these rolls rise briefly, receive a milk brush, and bake to golden perfection at 400F.
Creative Serving Ideas for Homemade Comforts
Imagine placing a basket of freshly baked dinner rolls next to a creamy bowl of butternut soup. This simple act transforms a meal into a feast for the senses. To elevate the experience, drizzle the soup with heavy cream and maple syrup, then top with a grind of black pepper. This pair sets the stage for both intimate family meals and elegant autumn gatherings, proving that homemade bread and warm soups are truly better together.
A Perfect Pairing: Dinner Rolls and Butternut Soup
The harmony of fresh-baked dinner rolls and rich butternut soup offers an unmatched cozy meal, ideal for any day yet exceptionally fitting as the leaves turn. Delving into the realm of homemade bread and soup recipes not only enhances your culinary prowess but also brings a superior level of comfort food into your home. Savoring the soft texture of yeast bread with a spoonful of creamy butternut squash soup, accented with a hint of maple syrup and a swirl of heavy cream, forms a duo that comforts the heart and palate alike. It is time to gather your ingredients, employ that Kitchen Aid stand mixer for some easy dinner rolls, and engage in roasting butternut to craft a soup that’s a melody of flavors. This combination isn’t just a meal; it’s an invitation to explore the joys of cooking from scratch.
Dinner Rolls and Butternut Soup
- Prep Time: 30 minutes
- Proof Time: 40
- Cook Time: 65
- Total Time: 2 hours 15 minutes
- Yield: 4 servings depending on size 1x
- Category: Dinner
- Method: Easy
Description
Dinner rolls are so fluffy, you’ll want to eat them all. Butternut soup is so creamy, that you’ll want seconds.
Ingredients
Butternut Soup
- 1 Butternut
- A dash or two of Olive Oil
- A dash of salt
- A dash of Fresh ground black pepper
- 2 stalks Celery
- 2 Carrots
- 2 garlic toes
- Pat of butter
- 3 cups vegetable broth
- A glug of maple syrup (1-2 tablespoons)
- A glug of heavy cream (1-2 tablespoons)
Dinner Rolls
- 1 cup warm tap water
- 1/3 cup oil
- 1/4 cup sugar
- 2 tablespoons yeast
- 1/2 teaspoon salt
- 1 egg beaten
- 1 tablespoon softened butter
- 3 to 4 cups all-purpose flour, I used closer to 3
- 1/8 cup milk, at room temperature
Instructions
Butternut Soup
- Cut the butternut in half and scoop out the seeds
- Drizzled with olive oil, salt, and freshly ground black pepper.
- Rubbed the oil all over the cavity, placed upside down in a roasting dish on top of some tinfoil, and started roasting at 400F, intending to roast for 40–50 minutes.
- Meanwhile, I roughly cut up 2 stalks of celery and 2 carrots (peeled) drizzled a little olive oil, and added them to the roasting tin after about 20 minutes.
- After the roasting tin was out of the oven and left to cool a little, I chopped an onion and squashed 2 toes of garlic, fried both in a good scoop of butter.
- Add 3 cups of vegetable broth.
- Then add the carrots, and celery and scoop out the butternut, leaving the skin behind (I later gave the skin to the chickens as a treat)
- Add salt and black pepper to taste, a good dash of nutmeg, and a nice glug of maple syrup.
- Heat everything through and then use the stick hand blender to good effect.
- A good glug of heavy cream, making sure to heat again (but not to boil), and hey, Presto! Perfect Butternut Soup!
Dinner Rolls
- Preheat oven to 400F.
- In a large bowl, combine 1 cup water, oil, sugar, and yeast.
- Let sit until yeast is bubbly (about 8 minutes).
- Stir in the beaten egg, the softened butter and salt.
- With a stand mixer, i.e. Kitchen Aid stand mixer (or by hand if you do not have a mixer), add the flour, one cup at a time until you have a soft dough that isn’t sticky.
- Knead by hand 10 minutes or 5 minutes with a stand mixer.
- Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
- Let rise 10 minutes in a warm place. (You can allow them to rise for an extra 30 minutes if time allows).
- Lightly brush with milk and bake on the middle rack for 10–12 minutes, or just until browned.
Notes
Created, Prepared, tried, and tested by Nelline from SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 783
- Sugar: 26.6 g
- Sodium: 847.2 mg
- Fat: 30.3 g
- Saturated Fat: 7.1 g
- Trans Fat: 0.1 g
- Carbohydrates: 115.9 g
- Fiber: 8.6 g
- Protein: 16.1 g
- Cholesterol: 61.2 mg
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Oooh….can’t wait to try this soup. Love it, but never made it ! Thanks for sharing –
Morning Ann – Sorry your comments got stuck in spam, but now released as I remember visiting your blog. Thanks and hope you will enjoy the butternut soup. Thanks for popping in here.