Autumn Squash Rolls

Name: Autumn Squash Rolls
Ingredients: 2 packages (2 scant tablespoons) active dry yeast; 1 teaspoon sugar; 1/4 cup water; 1 cup raisins or dried cranberries; 1 cup whole milk scalded; 1 cup pureed winter squash; 1/3 cup brown sugar, firmly packed; 1/4 cup unsalted butter; 2 eggs, beaten; 1 tablespoon grated lemon rind; 2 teaspoons salt; 1/4 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon mace; 3 cups white whole wheat flour; 3 cups bread flour; 1 egg lightly beaten for glazing

17 ingredients

1 steps

Ingredients

2 packages (2 scant tablespoons) active dry yeast
1 teaspoon sugar
1/4 cup water
1 cup raisins or dried cranberries
1 cup whole milk scalded
1 cup pureed winter squash
1/3 cup brown sugar, firmly packed
1/4 cup unsalted butter
2 eggs, beaten
1 tablespoon grated lemon rind
2 teaspoons salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon mace
3 cups white whole wheat flour
3 cups bread flour
1 egg lightly beaten for glazing

Directions

1

{"0":"In a large bowl, dissolve the yeast and the teaspoon of sugar in the warm water to proof. Meanwhile, add the raisins\/cranberries to the scalded milk and let the mixture cool to lukewarm.","2":"In a medium sized bowl, combine the milk with raisins with the squash, brown sugar, butter, beaten eggs, lemon rind, salt and the spices. Add the yeast mixture.","4":"Stir in the whole wheat and bread flours to form a soft dough. Either knead by hand or heavy duty stand mixer for 8 minutes. Add more flour if needed to prevent sticking.","6":"Form the dough into a ball and place the dough in an oiled bowl, turning the dough to coat with oil. Cover loosely and let the dough rise in a warm draft free place for 1.5 hours or until it has doubled in size.","8":"Deflate the dough and divide it in half. Roll each half into a log 24 inches long. Cut each log crosswise into 12 2 inch thick pieces. Form each piece into a ball and place the balls on a greased cookie sheet.","10":"Cover the rolls loosely and let the rise again for 45 minutes to an hour or until they double in size again. If you have a baking stone, put it on the top shelf close to the middle of the oven. On the shelf below it, place a cast iron skillet. Preheat oven to 450 degrees for the full 45 minutes to 1 hour the rolls are rising.","12":"When the dough is ready, brush each roll with the beaten egg then put the cookie sheet in the oven on the baking stone, pour 1 cup of water into the cast iron pan below it and quickly close the door (this creates needed steam). Immediately turn the oven down to 375 degrees. Bake for 10-15 minutes until done (rolls will sound hollow when tapped on the bottom when they are done). Turn rolls out onto a rack to cool. Serve warm or at room temperature."}