Holiday Squash or Sweet Rolls
Servings Prep Time
24rolls 30-40minutes
Cook Time Passive Time
20-25minutes 1hour & 40 minutes
Servings Prep Time
24rolls 30-40minutes
Cook Time Passive Time
20-25minutes 1hour & 40 minutes
Ingredients
Instructions
  1. Blend the mashed squash with the 1/3 cup of water until it is smooth. Set Aside.
  2. Combine the milk, sugar and yeast in mixing bowl of Kitchen Aide. Let stand for 8-10 minutes to dissolve yeast. While that is working, add the oil, lecithin, salt and butter flavoring just in the edge of the bowl.
  3. Add the blended squash, 3 cups of the flour, and the gluten flour in that order, mixing on speed 2 for two minutes. (If mixing by hand I recommend using a hand mixer for 4-5 minutes.) Let this stand for 10 minutes or until double.
  4. Beat in the additional flour as needed to make a soft dough that does not stick to the sides of the bowl. Continue to beat for 2 minutes. (If mixing by hand, add flour, mixing and kneading until dough is formed. Continue to knead for 8-10 minutes.)
  5. Cover and let rise until double, about 1 hour.
  6. Turn dough out onto your counter; I prefer no flour if your dough isn’t sticky as it is easier to roll the pieces of dough. Roll into a log and cut in half, rolling each of those logs long enough so you can cut each of those pieces into thirds. Then cut each of those thirds in half and you should have 24 pieces.
  7. Roll each ball into a nice roll with a smooth top, putting any seams on the bottom. Place in a 9″ x 14″ glass baking dish prepared with food release. Space rolls evenly with room to rise. Cover and let rise until double, about 25-30 minutes depending on temperature of your kitchen. When ready a slight indention should remain if you poke your finger in the side of a roll.
  8. Bake at 350 degrees for approximately 25 minutes, until golden brown. Turn out onto a cooling rack. Once cool, they are ready to place in a sealed container or plastic bag until ready to eat. Any leftovers freeze nicely for a future dinner.
Recipe Notes

Preferably this milk should be a rich milk.  I use purchased almond milk that I enrich by blending with an additional 2 tablespoons of almond flour.  It works well for this and also is delicious in many other applications.