The other day I was saying how I didn't exactly know what to do with my buttercup squash. Kat posted a link to a recipe she found and suggested I try them. I am so glad she did because this will now be my go-to dinner roll recipe. They are so good. The dough is an absolute dream to work with. It's not sticky. It's just beautiful and smooth and perfect. The rolls turned out so light with the exact flavor I look for in a yeast roll. You cannot taste any squash in the rolls. Really. Don't be afraid. On the other hand, do be afraid that you will eat an entire pan. I almost did. Bad, Hannah!
Seriously, try these.
Oh and if you don't know how to get the squash puree here you go. Super simple. Take a buttercup squash (or acorn), cut it in half and scoop out the pulp and seeds. (I was amazed at how the buttercup smelled when cut open. It smelled like a cantaloupe.) Turn your oven on to 350. Put your squash halves cut side down on a baking sheet and cook until they are soft, about 30-40 minutes. Take them out of the oven and let cool. Scoop out the flesh and mash it up. From one buttercup squash you will have enough puree for at least a double recipe of rolls. But you can freeze what you have left and make these rolls another time.
Okay, the recipe.
Grammy Heino's Squash Rolls
1/2 cup pureed buttercup or acorn squash
1/2 cup lukewarm water
2 pkgs. active dry yeast
1/2 cup sugar
5 to 6 cups flour
1 tsp salt
1 cup lukewarm milk
1/2 cup soft butter
2 Tbsp melted butter
In a small bowl add the yeast and a pinch of the sugar to the 1/2 cup lukewarm water. Allow it to rest for 2 to 3 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.
In a deep mixing bowl combine 5 cups of flour, the remaining sugar and salt. Sift together and make a well in the middle. Pour in the yeast mixture, add the squash puree, the milk and 1/2 cup of softened butter. With a large wooden spoon gradually mix everything together (I used my stand mixer and it was fine and much easier than doing it by hand) Continue to beat until the dough is smooth and can be formed into a compact ball. Place the ball on a lightly floured surface and knead, incorporating up to 1 cup more of flour, until the dough is smooth and elastic and no longer sticky.
Butter the inside of a large bowl. Set the dough inside the bowl and turn it upside down so the whole thing is coated in butter.. Drape a towel over the bowl and put it in a draft free place to rise about 1 hour until doubled in size.
Butter the bottom of two 9 inch cake pans (I needed 2 9-inch pans and one 8 inch pan)
Punch the dough down and on a lightly floured surface roll out the dough in a rectangle about 1 inch thick. With a cookie cutter or the rim of a glass cut the dough into 2 1/2 inch rounds. Fold the rounds in half and tuck the ends underneath. Place the rolls in the pans about1/2 inch apart and brush the tops with melted butter. Set the pans to rise for about 15 minutes.
Bake in a preheated 450 degree oven for 12-15 minutes or until golden brown.
It says to serve piping hot but I just ate another one for breakfast and they are still just as tasty.
These ones are shaped like the directions say to shape them.
These ones are just formed like regular dinner rolls.
Both ways work one just looks "fancier".
Show of hands, who's going to try these?