Makes about 2 dozen.
375 degrees F. for 20-25 min.
1 pkg. dry yeast
1 cup warm milk and 1/4 c warm water (110-115)
3 T. softened butter
2 t. salt
1/2 c. sugar
1 c. mashed cooked butternut squash
5-5 1/2 c. flour, divided
In mixing bowl dissolve yeast in water and milk with sugar and let yeast work about 2 minutes, if yeast doesn't make foamy isles then throw away and get fresh yeast. Now add rest of ingredients and 3 c. of flour. Beat until smooth. Add remaining flour as needed to make a soft dough. Turn out on floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top also. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down and form into rolls on a greased pan and cover and let rise until doubled, about 30 min. Then bake.
These have a lovely color with the flecks of squash throughout. So now you know what to do with extra butternut squash. I package 1 c. of cooked squash and zip lock bag it in freezer and when I'm ready to make rolls, I nuke a bag until it is warm and then add it to the dough.
375 degrees F. for 20-25 min.
1 pkg. dry yeast
1 cup warm milk and 1/4 c warm water (110-115)
3 T. softened butter
2 t. salt
1/2 c. sugar
1 c. mashed cooked butternut squash
5-5 1/2 c. flour, divided
In mixing bowl dissolve yeast in water and milk with sugar and let yeast work about 2 minutes, if yeast doesn't make foamy isles then throw away and get fresh yeast. Now add rest of ingredients and 3 c. of flour. Beat until smooth. Add remaining flour as needed to make a soft dough. Turn out on floured surface and knead until smooth and elastic. Place in a greased bowl, turning once to grease top also. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down and form into rolls on a greased pan and cover and let rise until doubled, about 30 min. Then bake.
These have a lovely color with the flecks of squash throughout. So now you know what to do with extra butternut squash. I package 1 c. of cooked squash and zip lock bag it in freezer and when I'm ready to make rolls, I nuke a bag until it is warm and then add it to the dough.
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