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Easy Squash Rolls

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Easy Squash Rolls

Bread dough ready for kneading.

Photo © Elizabeth Yetter

While I have always loved baking pumpkin breads, I have only begun baking breads with squash these past two years. Here is an easy white bread roll recipe that you can add your favorite mashed squash into.

Yield: 24 rolls.

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Ingredients:

  • 1/4 cup water, room temperature
  • 2-1/4 tsp or 1 packet (1/4 oz) active dry yeast
  • 1 cup milk, room temperature
  • 2 Tbsp butter or margarine
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 cup cooked and mashed squash (acorn, butternut, winter, etc.)
  • 5 cups bread flour, about

Preparation:

  1. In a large bowl, mix water and yeast. Add milk, butter, sugar, and salt. Stir. Mix in squash and 3 cups bread flour. Slowly add in remaining bread flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 4 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

  2. Punch down dough. Turn dough out onto lightly floured board and knead for 4 minutes or until the bubbles are out of the bread. Divide dough into 24 pieces. Shape each piece into a roll. Place rolls onto 2 greased baking sheets. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

  3. Bake rolls at 400 degrees F for 55 minutes or until the rolls are brown and sound hollow when the tops are tapped. Remove rolls from sheets and let cool on rack.

Bread Baking Tips:

  • Prepare fresh butternut squash for baking the same way as you would fresh pumpkin.

  • Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.

  • To keep bread soft, store in a plastic bag.

  • Store flour properly to keep it from spoiling.

  • Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.

  • You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.

  • Milk can be replaced with soy milk.

  • There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.

  • Spraying loaves with water while they bake will produce a crispy crust.

  • Brush loaves with egg white before baking to produce a shiny crust.

  • Brush loaves with milk before baking to produce a dark, shiny crust.

  • Brush loaves with butter immediately after baking to produce a soft crust.

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