2 cups cooked, pureed winter squash*
1 cup milk
1/3 cup sugar
3 tbsp. butter or veg.oil
2 tsp. salt
Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave.
1 cup unbleached bread flour
1 c. whole wheat or sprouted flour
2 tbsp. active dry yeast
Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.
1 3/4 -2 1/2 cups bread flour (can use up to 1/2 whole wheat or sprouted flour if desired)
Stir in enough additional flour to make a soft dough. Knead about 5 minutes, until smooth and elastic. Place in greased bowl. Cover with damp cloth and let rise in a warm place until doubled in bulk.
Punch down and let rise 10 minutes. Divide dough into 24 pieces for small dinner rolls, 12 pieces for larger sandwich rolls**, and place on greased baking sheet. Cover and let rise until doubled.
Bake in preheated oven at 350F until golden brown. Brush with milk for a soft crust and let stand for 5-10 minutes before moving to a wire rack to cool.
*To cook squash, I prefer to cut in half and roast cut side down in a large baking dish with about 1/2 inch of water in the bottom. Roast at 350 for about 30 minutes for small squashes, 45 minutes for large, until pierced tender with a fork. Remove and let cool slightly. Then scoop out flesh from insides. Puree in food processor, in bowl with stick blender, or just mash up well with with fork or potato masher.
**To shape sandwich rolls, I roll dough out to about 1 inch thick and cut rounds with the screw-band to a large mouth mason jar lid.
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