Squash Yeast RollsUser Submitted Recipe
2 packages active dry yeast,
1/2 cup lukewarm water (110° to 115°)
1/2 cup puréed fresh Butternut squash (another variety winter squash may be substituted).
1/2 cup softened butter, plus 2 tablespoons melted
1 cup lukewarm milk (110° to 115°)
1 teaspoon salt
1/2 cup sugar
5 to 6 cups flour
Steam the squash and puree in your Cuisinart food processor. Let cool to warm.
Pour the lukewarm water into a small warm bowl. Add the yeast and a pinch of sugar. Let it rest for a few minutes, then mix well. Set in a warm, draft-free place for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.
Combine 5 cups of flour, the remaining sugar and salt, sift together into a large mixing bowl. Make a well in the center and pour in the yeast mixture, the squash puree, the milk and 1/2 cup of softened butter. Gradually beat the dry ingredients into the liquid ones. Continue to beat until the dough is smooth and can be gathered into a compact ball.
Place the ball on a lightly-floured surface and knead, incorporating up to 1 cup more flour until the dough is no longer moist and sticky. Then continue to knead for about 10 minutes, or until the dough is smooth, shiny and elastic.
With a pastry brush, spread 2 teaspoons of the softened butter evenly over the inside of a large bowl. Set the dough in the bowl and turning about to butter the entire surface of the dough. Drape the bowl with a kitchen towel and put it in the draft-free place for about 1 hour to allow the dough to double in volume.
Brush the remaining softened butter over the bottom and sides of two 9-inch cake pans. Punch the dough down with a single blow of your fist and, on a lightly floured surface, roll it out into a rough rectangle about 1 inch thick. With a cookie cutter, cut the dough into 2 1/2" rounds. Fold in half and pinch small edges underneath. Arrange about 1/2-inch apart in the buttered cake pans and brush the tops with the melted butter. Set the rolls in the draft-free place to rise for about 15 minutes.
Meanwhile preheat the oven to 450°. Bake the rolls in the middle of the oven for 12 to 15 minutes, or until golden brown. Serve the rolls hot. Makes about two dozen
ServingsAbout two dozen
no nutrition information available
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