Butternut Squash Rolls Recipe
Butternut Squash Rolls has an Improbable taste. The butternut squash and orange peel gives the Butternut Squash Rolls Bracing taste. Butternut Squash Rolls makes a wonderful ending to a family meal
Ingredients
| Butternut squash | 1 | |
| Active dry yeast | 2 Tablespoon | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Currants | 1 Cup (16 tbs) | |
| Light brown sugar | 5 Tablespoon | |
| Unsalted butter | 5 Tablespoon, cooled | |
| 1 egg, beaten lightly | ||
| Orange peel | 1 Tablespoon, grated | |
| Salt | 1 1/2 Teaspoon | |
| Cinnamon | 1/2 Teaspoon | |
| Mace | 1/4 Teaspoon | |
| Ginger | 1/4 Teaspoon | |
| All purpose flour | 8 Cup (16 tbs), unbleached | |
| An egg wash made by beating | ||
| 1 egg with 2 teaspoons water and pinch of salt | ||
Directions
Bake the squash on an oiled baking sheet in a 375° F oven for 30 to 35 minutes or until tender.
Let cool, peel, seed, and mash.
In a large bowl proof the yeast in the orange juice with the sugar for 15 minutes or until foamy.
Scald the milk, add the currants, and let cool.
In a bowl combine the milk and currants, 1 cup of the mashed butternut squash, the brown sugar, butter, egg, orange peel, salt and spices and add the mixture to theyeast.
Stir in the flour, 1 cup at a time, to form a soft dough.
Knead on a floured surface, incorporating more flour if necessary, for 8 to 10 minutes or until smooth.
Put the dough in a bowl coated with butter, turn it to coat with the butter.
Cover the bowl with plastic and a dish towel and let the dough rise for 1 1/2 hours or until doubled in bulk.
Punch the dough down, knead it lightly, and divide it in half.
Roll each half into a rope 24 inches long and cut each rope into 12 pieces.
Form each piece into a ball, arrange about 2 inches apart on oiled baking sheets, and let rise, covered loosely, for 30 to 45 minutes or until almost doubled in bulk.
Brush with the glaze and bake in a 375° F oven for 12 to 15 minutes, or until the rolls sound hollow when the bottoms are tapped.
Let cool on racks for 10 minutes.
Let cool, peel, seed, and mash.
In a large bowl proof the yeast in the orange juice with the sugar for 15 minutes or until foamy.
Scald the milk, add the currants, and let cool.
In a bowl combine the milk and currants, 1 cup of the mashed butternut squash, the brown sugar, butter, egg, orange peel, salt and spices and add the mixture to theyeast.
Stir in the flour, 1 cup at a time, to form a soft dough.
Knead on a floured surface, incorporating more flour if necessary, for 8 to 10 minutes or until smooth.
Put the dough in a bowl coated with butter, turn it to coat with the butter.
Cover the bowl with plastic and a dish towel and let the dough rise for 1 1/2 hours or until doubled in bulk.
Punch the dough down, knead it lightly, and divide it in half.
Roll each half into a rope 24 inches long and cut each rope into 12 pieces.
Form each piece into a ball, arrange about 2 inches apart on oiled baking sheets, and let rise, covered loosely, for 30 to 45 minutes or until almost doubled in bulk.
Brush with the glaze and bake in a 375° F oven for 12 to 15 minutes, or until the rolls sound hollow when the bottoms are tapped.
Let cool on racks for 10 minutes.
Chef
