This recipe was made into rolls to complement the mason jar salad on our Hipster evening. The recipe was one from the sous chef's childhood, often made by a neighbour who was an excellent baker. The squash rolls are tender with a slight sweetness; they were served with some 'browned butter' butter and coconut butter.
Squash Bread Rolls
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/4 cups mashed cooked butternut squash
1 cup warm milk (110° to 115°)
2 eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
7 to 7-1/2 cups all-purpose flour
Directions
In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups 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. Shape into three loaves or into many rolls; place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks. Yield: 3 loaves or many rolls. Freezes very well.
Browned Butter
Melt 1/2 cup butter on low heat, until a caramel colour. It will go from caramel to black very quickly, so keep an eye on it. Set aside. Once cooled, beat browned butter into 1-1 1/2 cup softened butter. If you used unsalted butter, add a pinch of salt.
Squash Bread Rolls
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1-1/4 cups mashed cooked butternut squash
1 cup warm milk (110° to 115°)
2 eggs, beaten
1/3 cup butter, melted
1/3 cup sugar
1 teaspoon salt
7 to 7-1/2 cups all-purpose flour
Directions
In a large bowl, dissolve yeast in warm water. Add squash, milk, eggs, butter, sugar and salt; mix well. Gradually add 3-1/2 cups 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. Shape into three loaves or into many rolls; place in greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.Bake at 375° for 25-30 minutes or until tops are golden. Remove from pans to cool on wire racks. Yield: 3 loaves or many rolls. Freezes very well.
Browned Butter
Melt 1/2 cup butter on low heat, until a caramel colour. It will go from caramel to black very quickly, so keep an eye on it. Set aside. Once cooled, beat browned butter into 1-1 1/2 cup softened butter. If you used unsalted butter, add a pinch of salt.