November 09, 2008
Buttery, sweet, and tender - Butternut Squash Rolls
That is what these rolls are. As I have shown recently, I really have a love of butternut squash. It was time however, for me to try it in something that you wouldn't know had squash in it. I have seen this roll recipe on allrecipes.com for a while now, but a cooking friend of mine had made a squash braid that looked really delicious and this had made me decide it was time to try those rolls I had been eying.
Butternut Squash Rolls
1 tablespoon active dry yeast
1/4 cup warm water
1 teaspoon sugar
2/3 cup warm fat free milk
1 cup mashed, cooked butternut squash (I boiled and mashed my own)
1/3 cup butter, melted
1/3 cup packed brown sugar
1 teaspoon salt
2 cups whole wheat flour (I used white whole wheat as that is all I had)
2 cups all-purpose flour (I used bread flour)
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 20 pieces. (for some reason I only got 12 rolls out of this recipe. Maybe I made mine bigger than I was supposed to) Shape each piece into a ball. Place 2 in. apart on baking sheets coated with nonstick cooking spray. (I placed in 9x13 baking dish) With a sharp knife, make shallow slashes on top of rolls. (I didn't slash tops) Cover and let rise until doubled, about 45 minutes. Bake at 400 degrees F for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool.
These smelled wonderful while baking and I couldn't wait to try one warm from the oven smothered in real butter!