Ingredients:
1/2 cup pureed steamed butternut squash (or canned One-Pie Pumpkin)
1/4 cup sugar
1/2 teaspoon sea salt
1/2 cup organic milk
1 package dried yeast dissolved in 1/4 cup lukewarm water
1/4 cup unsalted organic unsalted butter plus 1-1/2 to 2 tablespoons cold butter, cut into 10 little bits
3-1/2 to 4 cups flour
1 aluminum disposable pie plate

Method:

Scald the milk and add the butter, salt and sugar. Stir until everything is melted and set aside to cool. (Hot milk will kill the yeast if added too soon.) Add the squash and stir to combine.

Place this mixture in the bottom of a standing mixer fitted with the dough hook and add the proofed yeast. Turn on the mixer and add the flour, one cup at a time, mixing to just combine, about 3 minutes total. You’ll have soft, slightly sticky dough. Turn out the dough into a buttered bowl, flip it over to coat with butter and cover with a clean cloth.

Let rise until doubled in size, about 1-1/2 hours. (The dough will rise quickly due to the high sugar content.)

When the dough has risen, punch it down and shape into 10 balls, arranging them in the pie plate (1 in the middle, and 9 around). Push a little extra bit of butter into each roll as you shape them, hiding it within. You may have a little extra dough, which can be baked separately.

Let the balls rise just above the edge of the pan, about 30 minutes. Do not over-rise.

Preheat oven to 375°F and bake the rolls for 22-25 minutes, until they are browned on top and bottom (be sure to check the bottoms; you can easily flip out the whole shebang to check). You can also poke with a skewer to check that it comes out clean.

The rolls freeze extremely well.

© 2009 The Devilish Egg by Leslie A. Stone