For Sunday Supper this week we’re working with winter squash. Squash is delicoius. I love summer squash, zucchini and yellow squash especially in my minestrone. And I’ve always loved butternut squash. I love it simply roasted in the oven with a little slather of butter. But when the subject of winter squash was announced as the theme for this week, I was in a conundrum as to what to make. Until I found this recipe on allrecipes.com. I was browsing the winter squash recipes and came across this and couldn’t resist making it. My sister-in-law made some kind of squash (I think butternut) rolls for Thanksgiving a few years ago, and they were delicious. I adore making fresh rolls, especially for Thanksgiving, so I decided to give this recipe a try. The original recipe was written by Allrecipes member Tracey Mitchell and can be found here.
I started this recipe by hopping over to The Jazzy Gourmet for a tip. My friend Sherry K. at The Jazzy Gourmet gives tips every Tuesday, which she calls Zippy Tips. She has lots of them, and they’re always lots of fun, you should zip over to her site to check them out. The tip that helped me out for this recipe is The Easy Way to Peel a Butternut Squash. Once I had followed her instructions about how to peel the squash, I chopped it up,cooked it for 15 minutes in boiling water, cooled it, mashed it up and was on my merry way.
This roll recipe starts with proofing the yeast in warm water. I was chatting with a friend the other day about dough that won’t rise. I think we figured out that her problem was that she wasn’t proofing the yeast in warm water. That part is really important. If the water is too hot it will kill the yeast, if it’s too cold, the yeast won’t develop and rise the way it’s supposed to. Ideal temperature for water (or other liquid) for proofing is 100-110 degrees. I love how yeast looks once it’s proofed.
While the yeast was proofing I mixed together 5 cups of flour, 1/2 cup white sugar, and 2 tsp. salt. Once the yeast was proofed I combined the flour mixture, 1/2 cup shortening, one cup of scalded milk and the mashed butternut squash to the yeast in my stand mixer and mixed it together until it was well mixed. Then I added more flour, a little at a time, mixing well after each addition. When the dough pulled together I allowed it to knead for about 2-3 minutes in the machine. I pulled it out of the stand mixer bowl and tossed it into a big bowl which I had coated with olive oil. I topped the bowl with a damp cloth and stuck it in a warm spot for about an hour so that it could double in size.
Now it was time to shape the rolls. I love clover shaped rolls, so I divided the dough into 36 parts, (I was amazed that this recipe made so much, the serving amount on allrecipes.com is 12, I guess they think a serving is 3 rolls) and then divided each part into 3 and rolled them into little balls and stuck them into the cups of a muffin tin (have I ever mentioned how much I LOVE my muffin tins?). Once this was done, I covered the tin with a warm cloth and set it aside so that the dough could double again, for about 30 minutes or so.
About 15 minutes before the dough has finished rising I turned on my oven to preheat to 400° Fahrenheit. When the rolls were doubled in size I put them in the preheated oven for 12 minutes.
Oh, how I love the smell of bread baking, and I love how these looked when they came out of the oven.
I gotta tell you, these rolls were absolutely delicious. Soft and chewy, and very filling. I’m gonna make ‘em again for Thanksgiving.
- 1½ cups cubed winter squash (I used butternut)
- 2 packages (4½ tsp.) dry active yeast
- ½ cup warm water (100-110 degrees Fahrenheit)
- 5-6 cups all purpose flour
- ½ cup white sugar
- 2 tsp. salt
- ½ cup shortening
- 1 cup scalded milk
- Bring a pot of water to a boil over meduim high heat and cook cubed squash for 15 minutes or until tender enough to mash. Drain, cool and mash.
- Dissolve yeast in warm water (I like to add a dash of sugar for the yeast to eat, but that’s optional) for about 10 minutes, until it’s nice a fluffy.
- In a seperate bowl, combine 5 cups flour, sugar and salt.
- In the bowl of your stand mixer combine yeast mixture, flour mixture, shortening and mashed squash.
- Once the mixture is well combined, gradually add extra flour (I add a couple of Tablespoons at a time), and mix until combined. You have added enough extra flour when the dough begins to form a ball and pulls away from the edges of the mixer.
- Once you have added enough flour, let the mixer knead the dough for about 2-3 minutes, until the dough is as smooth and supple.
- Oil a large bowl and transfer the dough to the bowl, cover with a moist cloth and allow to rise in a warm place until double, about 1 hour.
- Punch down the dough and divide into rolls. I got about 36 rolls from this recipe, which I chose to shape into clover rolls and bake in muffin tins. For regular rolls you may use a muffin tin, or a casserole dish. Whatever you decide to use, make sure you spray it well with non-stick cooking spray or grease it with shortening.
- After rolls are shaped, cover with a moist cloth again and allow to rise until double again in a warm spot in your kitchen, about 30 minutes.
- About 15 minutes before the rolls are finished rising, preheat your oven to 400° Fahrenheit.
- When the rolls are done rising, pop them in the oven for 10-15 minutes.
Now, here’s the list of what other #SundaySupper friends came up with for Squashin’ Winter! FIFTY different recipes, that’ll keep ya’ busy in the kitchen!
Breakfasts and Breads
- Maple Butternut Squash Donuts from Mess Makes Food
- Pumpkin Scones with Maple Nutmeg Icing from Killer Bunnies, Inc
- Pumpkin Sweet Rolls from Basic N Delicious
- Winter Squash Rolls from Hot Momma’s Kitchen Chaos
Appetizers, Starters, and Condiments
- Butternut Squash and Couscous Patties-Indian Inspired from Soni’s Food
- Pumpkin Hummus with Spiced Lamb from girlichef
- Quick Pumpkin Butter from Shockingly Delicious
Soups, Sandwiches, and Salads
- Black Bean and Butternut Squash Chili from Supper for a Steal
- Black Bean Pumpkin Soup from What Smells So Good?
- Butternut Squash and Bacon Grilled Cheese from Ruffles & Truffles
- Butternut Squash Soup from That Skinny Chick Can Bake
- Butternut Squash Soup with Spiced Crème Fraîche from 30AEats.com
- Hearty Quinoa Chicken Stew with Butternut Squash from Citronlimette
- Roasted Buttercup Squash and Black Bean Soup from The Not So Cheesy Kitchen
- Roasted Butternut Squash and Vegetable Soup from Kudos Kitchen By Renee
- Roasted Butternut Squash and Chunky Chicken Soup from 30 A Eats
- Roasted Squash and Mexican Black Bean Salad from Peanut Butter and Peppers
- Roasted Squash and Sesame Noodle Salad from Jane’s Adventures in Dinner
- Butternut Squash and Spinach Quesadillas from The Dinner-Mom
- Butternut Squash Gnocchi with Balsamic Brown Butter from Crazy Foodie Stunts
- Butternut Squash Lasagna from Hip Foodie Mom
- Butternut Squash Mac and Cheese from A distinguished palate
- Butternut Squash-Sage Cream Sauce with Sausage Spaghetti from Daily Dish Recipes
- Carnival Squash with Maple Sausage Stuffing from Cindy’s Recipes and Writings
- Chorizo-Stuffed Acorn Squash from Small Wallet Big Appetite
- Butternut Squash with Spicy Wild Rice and Queso Fresco from Vintage Kitchen Notes
- Pumpkin Alfredo from Hezzi-D’s Books and Cooks
- Pumpkin Enchiladas from La Cocina de Leslie
- Pumpkin Risotto with Bacon, Goat Cheese, and Pecans from The Weekend Gourmet
- Roasted Butternut Squash and Brussels Sprout Pizza from Curious Cuisiniere
- Sausage and Apple Stuffed Acorn Squash from The Messy Baker
- Spaghetti Squash in a Creamy Sausage Sauce from Cookin’ Mimi
- Spaghetti Squash Shrimp Scampi from Pescetarian Journal
- Acorn Squash with Cinnamon and Cranberries from Noshing With The Nolands
- Butternut Squash and Apple Bake from The Foodie Army Wife
- Butternut Squash and Apple Crumble from The Wimpy Vegetarian
- Butternut Squash Gratin with Sage Pesto & Gorgonzola from Cupcakes & Kale Chips
- Butternut Squash Risotto from La Bella Vita Cucina
- Chorizo and Craisin Stuffed Acorn Squash from Family Foodie
- Parmesan-Roasted Acorn Squash from The Urban Mrs
- Pumpkin Macaroni and Cheese from Big Bear’s Wife
- Roasted Butternut Squash with Balsamic Vinegar Honey Butter from Food Lust People Love
- Roasted Butternut Squash with Wilted Kale, Mushrooms and Garlic from Take a Bite Out of Boca
- Roasted Kuri and Buttercup Squash with Rosemary from Delaware Girl Eats
- Skillet Buttercup Squash with Bacon from Magnolia Days
- Slow Cooker Squash and Apples from Mama’s Blissful Bites
- Sweet N Spicy Baked Chipotle Butternut Squash Fries from Sue’s Nutrition Buzz
- Twice Baked Pumpkin Stuffed Sweet Potatoes from Bobbi’s Kozy Kitchen
- Butternut Squash Cupcakes with Browned Butter Frosting from Treats & Trinkets
- Butternut Squash Pie with Cinnamon-Brandy Whipped Cream from The Texan New Yorker
- Layered Pumpkin Gingerbread with Hot Caramel Sauce from Webicurean
- Pumpkin Pie Crumb Bars from Pies and Plots
Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog