* Exported from MasterCook *
SQUASH PAN ROLLS
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Boston
Thanksgiving
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
5 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup frozen winter squash puree --
thawed, room
temperature
3 1/2 cups all purpose flour
1 envelope quick-rising dry yeast
2 cups chopped seeded tomatoes
2 teaspoons salt
Here's a different use for one of the ingredients from the
first Thanksgiving. Though this recipe is particularly easy
to prepare with frozen winter squash puree, canned pumpkin
puree or mashed freshly cooked butternut squash will work
just as well. The squash will impart a beautiful golden
color to the rolls.
Combine milk, 3 tablespoons butter and sugar in heavy medium
saucepan. Stir over low heat until butter melts and mixture
is heated through. Whisk in squash. Remove from heat and
cool until thermometer inserted into mixture registers 125F
to 130F, about 5 minutes. Mix flour, yeast and salt in food
processor. With machine running, add squash mixture through
feed tube; process until ball forms. Continue to process 45
seconds longer to knead dough. Butter large bowl. Add dough
to bowl and turn to coat. Cover bowl with towel. Let dough
rise in warm draft-free area until doubled, about 50
minutes.
Preheat oven to 375F. Butter two 9-inch-diameter cake pans.
Punch down dough. Turn dough out onto lightly floured work
surface. Divide dough into 24 equal pieces. Form each piece
into ball. Arrange 12 balls in each prepared cake pan,
spacing apart. Melt remaining 2 tablespoons butter in small
saucepan over low heat. Brush rolls with 1/3 of melted
butter. Cover pans loosely with foil. Let rolls rise in warm
draft-free area until doubled, about 20 minutes.
Brush rolls again with 1/3 of melted butter. Bake rolls
uncovered until golden brown, about 25 minutes. Transfer
pans to rack. Brush rolls with remaining melted butter. (Can
be prepared 2 weeks ahead. Cool rolls completely in pans.
Cover pans with foil and freeze. Thaw rolls; then reheat
rolls, covered in pans, in 350F oven about 10 minutes.)
Serve rolls warm.
24 Rolls
Bon Apptit
November 1996
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