Today’s guest post is from the darling Jane from Sweet Basil Kitchen. Her blog is beautiful and focuses on recipes that use lots of herbs and stay away from processed ingredients. You’ll find a little bit of everything at the Sweet Basil Kitchen, and today Jane takes butternut squash and makes some very delectable looking dinner rolls! Enjoy.
I’ll admit, I am on a roll with butternut squash! I think it is one of the most versatile vegetables there is. From pizza, to salad, to ravioli, to bread to just roasted in the oven, it is hands down my favorite vegetable. We are coming into the prime season for this prize. In fact, last week I purchased two large butternut squash at our Farmer’s Market for $1!
In my mixer I started with 2. c. warm water. To this I added 2 T. yeast, 2 egg yolks, 1/3 c. date syrup, one cup butternut squash puree and 1/3 c. olive oil. Read about the nutritional advantages of date syrup.
Start mixing on low speed and gradually add the salt, and flour. I used mostly whole wheat flour, except for about 2 c. unbleached. Add flour and knead with dough hooks until mixture starts to pull away from the bowl. Continue kneading on low speed for another 5 minutes.
Remove from bowl and transfer to an oiled mixing bowl. Turn dough to coat all sides.
Cover and let rise in warm place until double. I turn my oven on and just as the coils start to color, I turn off the oven and then place the bowl of dough in the oven. In 30 minutes the dough looked like this. Notice, I pushed in with my finger to see if it was ready.
With oiled hands, take large handful of dough and spread into 12-14” circle. I do this on my Silpat so it doesn’t stick to the counter.
Using pizza cutter, cut into wedges. Roll up starting with the wide edge.
Place on oiled cookie sheet and brush with egg white and water mixture. Sprinkle with sesame seeds and return to warm oven until doubled in size. (about 20-30 minutes)
Bake in 350 oven for 20-25 minutes, until light golden brown.
Check out Morgan’s post today as well called To Be Thankful.