Tuesday, October 4, 2011

Butternut Squash Rolls

One easy way to round out a meal is to serve bread. With picky kids I can't always be sure that they'll eat the main course, or even the sides, so it's nice to know that at least they'll have bread and milk! I make all kinds of breads at different times, but I prefer the bread to have some nutritional value if possible. The recipe I'm sharing today makes incredibly delicious yeast rolls, and it's truly not complicated. I used to be scared of yeast rolls, thinking it was too much trouble, but now that I've made them so many times I'm not sure why I was hesitant to get started!

Butternut Squash Rolls

1 package (1/4 ounce) active dry yeast (2-1/4 teaspoons)
1 cup warm milk (110° to 115°) (or buttermilk)
1/4 cup warm water (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/3 cup brown sugar or honey
1 cup mashed cooked butternut squash
2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour, divided


In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash, wheat flour, and 1 cup all-purpose flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Form into rolls; place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Yield: 2 dozen.

Honey Butter - combine equal amounts honey and softened butter. (You can also add a dash of cinnamon!)

(Especially when I made baby food, I would always have cooked squash in the freezer. Nowadays I just buy the frozen cooked, mashed squash or bake an acorn squash to use for this recipe.)

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