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Stephanie’s Squash Bread Rolls Recipe

This recipe is definitely a keeper!!! Trust me!


*** My personal notes are in red.

1 1/2 cups cubed winter squash (I have used acorn squash, butternut squash and sweet potato… all delicious)
1 cup warm milk (I use almond milk or coconut milk or heavy whipping cream)
2 (.25 ounce) packages active dry yeast 
1/2 cup warm water (to activate the yeast) 
6 cups all-purpose flour (I use 1-1.5 cups sorghum flour and the rest is unbromated, unbleached flour)
1/2 cup white sugar (I use coconut sugar)
2 teaspoons salt (I use Kosher salt)
1/2 cup butter (room temperature) (I use ghee -clarified butter-)
Coconut Oil (for greasing) (can use other oils if you want)

Boil or roast any winter squash (acorn, spaghetti, butternut, etc.) and mash to smooth consistency (my favorite is butternut squash) (I steam the sweet potatoes for 30 minutes or roast the winter squashes for an hour at 450)

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. 🙂
In a small bowl mix yeast and warm water together
In large kitchen aid 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 and put 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) (I just unplug my bread machine and let it rise in there)

Power baking pans (for non-stickiness) (I’ve noticed greasing them tends to burn the bottoms of the rolls)
Split dough into 12-18 rolls (depending what size you want) onto pans (They turn out huge. I like to make them smaller for the kids, so I end up with at least 24 rolls)

Put damp cloth over rolls and let rise again for 30-45 minutes
Preheat oven to 400F
Bake rolls for 10-15 minutes (depending on size rolls)
Enjoy!

Recipe by my wonderful friend, Stephanie Maxwell. Thank you for letting me share!



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