INGREDIENTS
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18 tablespoons butter (2 sticks plus 2 tablespoons)
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3 cups bread flour plus more for kneading
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2 1/4 teaspoons rapid rise yeast (1 packet)
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1 teaspoon fine sea salt
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1/2 cup light brown sugar
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1/2 cup whole milk
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1 egg
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1/2 cup cooked and puréed butternut squash
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2 tablespoons honey, divided