Melodya Profile - (18621168)

cook's profile


Home Town:
Living In: Kansas City, Missouri, USA
Member Since: Oct. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Frying, Slow Cooking, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy, Gourmet
Hobbies: Photography, Music
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Recipe Reviews 8 reviews
Winter Squash Rolls
I've made this recipe at least 20x now. I get rave reviews and requests. I have used white and wheat, both work great. I always eye the flour anyway so it's implied to judge flour by the feel since flour can be more or less moisture dense. I split the butternut squash in half, scoop out the seeds/ strings, oil both halves all around and bake on 350 flesh down until a knife goes through easily. This retains more nutrients and is easy to scoop out the right amount. As soon as it's cool enough to scoop, I put scooped squash and all the ingredients except flour, yeast and the water it proofs in, into the blender and purée it. Since the squash is hot I don't need to heat the milk. I'm proofing the yeast while pureeing (I add a bit of sugar to the yeast water to speed it up). I then pour the wet mix in a bowl, whisk in the proofed yeast and then start adding flour. I get 18 gigantic rolls. I've also used this to make hamburger buns for my husband's sandwiches. This recipe is fabulous. Thank you so much for sharing.

0 users found this review helpful
Reviewed On: Jan. 2, 2014
Essanaye's Pizza Sauce
crushed fennel seed is what would made this above the rest.

6 users found this review helpful
Reviewed On: Jun. 10, 2011
Classic Whole Wheat Bread
the only problem I have is that this is not a whole wheat recipe. Whole wheat= all whole wheat flour, thus whole. So besides not being what it says, it's a good "Wheat bread" recipe.

6 users found this review helpful
Reviewed On: Oct. 13, 2010

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