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Homemade Sweet Rolls Recipe with Variations
1 1/2 cups cubed winter squash (I have used acorn squash, butternut squash, pumpkin and sweet potato… all delicious)
1 cup warm milk (I use almond milk or coconut milk)
2 (.25 ounce) packages active dry yeast (4.5 teaspoons)
1/2 cup warm water (to activate the yeast)
6 cups all-purpose flour (I use unbromated, unbleached flour)
1/2 cup sugar (I use organic coconut sugar)
2 teaspoons salt (I use Celtic sea salt)
1/2 cup butter (room temperature) I use ghee (clarified butter). Click here to learn how to make your own
Coconut Oil (you can use other oils if you want)
One 8 oz Bob’s Red Mill Active Dry Yeast Gluten FreeJovial Einkorn Flour 10lb Bag 100% Organic All-purpose Unbromated UnbleachedMadhava Organic Coconut Sugar 16-Ounce (Pack of 6)Celtic Sea Salt, Fine Ground, 16 Ounce100% Organic Ghee from Grass-fed Cows, 32oz
– Bake any winter squash or veggie (acorn, spaghetti, butternut, pumpkin or sweet potato). I put my squash and pumpkin in the oven cut in half, face down, at 450 degree for 40 minutes (if very large, go for 60 minutes). You will know if it is ready when you can easily poke a fork through the skin. I peel and steam the slices of sweet potato.
– Mash with a fork to smooth consistency.
For the next four steps, I take the easy route: I put all wet ingredients in my bread machine and then all the dry ones on top. I turn bread machine on and let it run in the dough setting for 15-20 minutes.
If you don’t have a bread machine, follow the next four steps:
– In a small bowl mix yeast and warm water together
– In large KitchenAid bowl mix dry ingredients: 5 cups flour, sugar, and salt together.
– Then add wet ingredients: yeast/water mix, squash, milk, and butter.
– After well mixed (about 2 minutes) slowly add the last cup of flour and kneed on a slow setting until well blended and supple.
– Lightly grease a large bowl with coconut oil and put all of the dough in, turning it to coat with the oil.
– Put damp cloth over dough bowl and let rise for about an hour (dough should double in size).
– To make things easier, pour a few drops of coconut oil into the bread machine and turn the dough around a bit in there. Unplug the bread machine and let it rise in there.
– Prepare baking pans (I use cookie sheets and molds).
– Split dough into about 24 rolls (depending what size you want) onto cookie sheets. They turn out huge. I like to make them smaller for the kids, so I end up with at least 30 rolls. In this demonstration, I halved the recipe, so I ended up with 15 rolls. Some went into my fall silicone mold and the rest were round like regular rolls.
– Put damp cloth over rolls and let rise again for 30-45 minutes
– Preheat oven to 350F
Here are some other fun molds to use for baking these:
Wilton Silicone Leaf Acorn MoldWilton 12 Cavity Nonstick Harvest Whoopie Pie PanPumpkin Silicone 3D Cake Mold Pan Bundt Halloween Thanksgiving Christmas Autumn FallWilton 2105-4634 Pumpkin Patch Silicone MoldSilicone Maple Leaf Mold, Fondant, Candy, Chocolate, Food Safe, Polymer Clay, Resin Mold, Epoxy and so much more
– Use molds for the dough or make rounds and with a knife, make slits (4 or 5) all around, so when they bake, they look like pumpkins.
– Bake rolls for 10-15 minutes (depending on size rolls) until golden brown on the outside.
– Cool for about 5 minutes before serving. Use butter and raw organic honey on them if you’d like.
Isn’t this an awesome sweet roll bread recipe? They are so moist and soft and delicious! This recipe was shared with permission by my wonderful friend, Stephanie Maxwell. Thank you for letting me share!