3/4 cup sugar
1 package (2 1/2 teaspoons) yeast
2 teaspoons salt
1/2 cup nonfat dry milk
1 cup warm water (110-115 degrees)
1 Butternut squash
3 Tablespoons canola oil
5 cups flour
Pare squash and cut into uniform chunks. Place chunks in a microwavable dish with 1/4 cup water and cover. Microwave on HIGH 4 minutes. Stir. Cook another 5 minutes, or until tender. Drain thoroughly. Mash chunks finely or put through a potato rice or food mill. Measure out 1 cup of the mashed squash.
In the large mixing bowl of a stand mixer, add 2 cups of the flour, sugar, yeast, salt, and dry milk. Stir to combine, using the beater attachment. Add water, the cup of mashed squash and oil. Beat on medium speed until well-combined. Change to dough hook on mixer and turn mixer to second-lowest setting. Add flour, 1/2 cup at a time, until the dough climbs the hook. Run the mixer another 10 minutes to knead the dough. The dough will be as thick as bread dough, but quite sticky.
Turn dough into a greased bowl and cover loosely with plastic wrap. Allow to rest 1 hour.
Grease 2 12-cup muffin tins. Break pieces of dough off and roll each piece into a 1-inch ball. Place 3 balls into each muffin cup. Spray tops with cooking spray, or brush lightly with oil. Lay plastic wrap lightly over each full tin and let rest 1 hour.
After 30 minutes, preheat oven to 400 degrees. Bake for 20 minutes.
Yield: 24 rolls
Cook’s notes: A lighter roll can be achieved by allowing the dough to rest before adding the last 3 cups of flour. Also, the rolls can be shaped any way you normally do dinner rolls. Do not be alarmed by how sticky the dough is, or if it doesn’t appear to raise much at each resting period. If desired, half the dough can be frozen in a zip-top bag for later use. Simply thaw at room temperature and shape into rolls, or shape them and freeze them in the muffin tin. This dough also makes excellent cinnamon rolls.
Recipe courtesy Mary Goetsch.
Tuesday, November 15, 2005
3/4 cup sugar