Butternut Squash Rolls

  
Fall is underway here in Bristol. We’ve had a pretty good week here weather wise. Lots of sun with gentle cool breezes has made the afternoons enjoyable. But, elsewhere the harvest is just beginning. So, I decided to buy some butternut squash to start off the season. We used half in a casserole this week and I thought just roasting the rest would be fine, but kinda boring. So I came across this recipe which utilizes the squash in a way I never really thought of before – rolls!

  
Before you begin this recipe, I would roast and cool the squash. I roughly cut it and wrapped it in foil with some water inside for a little steaming effect. Put it in the oven at 180C / 350F for about 1 1/2 hours, or until soft.  

Once cool, scoop it out of the skin and purée it in a food processor. If you don’t have one, use a masher or fork and mash it as much as possible. The smoother it is, the better it will be incorporated into the dough. You will need 1/2 cup of the butternut squash purée. Here are the other ingredients for the rolls:

  

  • 1/4 cup warm water
  • 1 tablespoon active dry yeast
  • 3 cups all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/3 cup warm milk
  • 1/4 cup softened butter
  • 1/2 cup butternut squash purée

First, place the warm water and yeast in a bowl for around 10 minutes, or until it becomes bubbly and foamy, as seen below. I emphasize that the water must be warm. If it’s too hot, it will kill the yeast. Too cold, and it will not activate.

  
While that is foaming, in a large bowl, combine the flour, salt, and sugar.

  
Next, you will make sure you warm your milk. This can be done in a microwave or on the stove top, but don’t overheat as it can kill the yeast.

  
Now, you will add the wet yeast, warm milk, softened butter, and butternut purée to the flour mixture.

  
If you have a mixer, use a dough hook and mix until combined. If not, like me, knead with your hands until all the ingredients are combined and evenly distributed.

  
Cover the bowl with plastic wrap and/or a towel, and let rise for an hour until it is pretty close to double the size. 

  
Once risen, separate the dough into 12 balls  (or a baker’s dozen as I did) of dough and place on a lined pan. Bake for 15 minutes at 400F / 205 C

  
After 15 minutes, your kitchen will smell amazing and it will be time to take these lovelies out.

  
Another reason I wanted to bake these was to utilize some jostaberry jam I bought from the SS Great Britain farmers market. I first tried this jam back in May, and waited a few months until the market returned in August. The jostaberry is a hybrid and tastes like a earthy black currant. The preserves stand will be at the fall market on Saturday October 5th from 10-4 at Brunel Square, located in front of the SS Great Britain.

  
The jam went perfectly with the rolls, but they could also be enjoyed toasted with butter. Or dipped in caramel sauce. Or Nutella. The possibilities are endless really. Whatever you choose, enjoy all the foods fall has to offer. And if you get the chance, head over to the SS Great Britain on October 10th for more local treats. Thanks for reading and Happy Eating!

  

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