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.
2 users found this review helpful
Jan. 2, 2014