Ingredients

Step by step

1. Put the squash in a microwavable bowl, cover with clingfilm and cook on high for 4-6 minutes until tender (or steam). Purée with a hand blender, or in a food processor, add the milk and then cool.
2. Put the flour into a mixing bowl and add the yeast, salt, sugar, cinnamon, mixed spice and ginger. Add the butter and rub into the flour until there are no big lumps. Add the squash purée and beaten egg to the mixture, mix well, then knead for 10 minutes to form a soft and slightly sticky dough. If preferred, use a dough hook in an electric mixer for 5 minutes, on a low speed.
3. Cover the bowl with clingfilm or a damp tea towel and leave until doubled in size – 30-60 minutes.
4. Tip the dough onto a lightly floured work surface and divide into 12 pieces. Shape into balls by pressing your 3 cinnamon 4 1 tbsp ground 1 tbsp ground mixed spice cupped hand over the dough and work in a circular movement until round.
5. In a circular movement until round. 5 Space well apart on 2 lined baking trays. Beat the egg yolk with 1 tablespoon of milk plus a pinch of salt, and brush lightly over the rolls. Push a piece of breadstick into each one, twisting to secure it, then use kitchen scissors to make 5-6 cuts around each roll, from the edge towards the centre. Cover the trays loosely with oiled clingfilm.
6. Leave the rolls in a warm place for 30 minutes or until double in size again, and heat the oven to 200°C, fan 180°C, gas 6. Bake the rolls for 10 minutes, then reduce the temperature to 180°C, fan 160°C, gas 4 and cook for a further 8-10 minutes until golden and cooked through. Leave to cool on a wire rack for 20-30 minutes before serving.
7. Beat the butter ingredients together until smooth; serve with the warm rolls.