Tag Archives: Sunrise Flour Mill

Winter Squash Rolls

Oh my goodness – found this recipe – modified it a bit – and, VOILA! New one for my family recipe book. What an absolutely awesome use of all that frozen winter squash in my freezer. Pumpkins, Jarradahls, Acorn squash, butternut, and probably Queensland Blues.

WINTER SQUASH ROLLS

Makes 12-24 rolls

INGREDIENTS:

1 ½ cups cooked, smashed, cooled winter squash
1 cup scalded milk
2 scant tablespoons active dry yeast
½ cup warm water
6 cups Sunrise Mills flour
½ cup sugar
2 teaspoons salt
½ cup butter

DIRECTIONS:

In a large bowl, dissolve yeast in warm water.  After bloom (about 10 minutes), add 5 cups of flour (I use a combo of whole wheat, bread, and white), sugar, butter, squash, and milk.  Stir with dough hook as you are slowly adding each item. Add the remaining cup of flour as needed for nonsticky dough.

Lightly oil the bowl and turn dough to coat with oil, cover bowl with a damp towel.  Rise 1 hour (maybe a bit more) in a warm spot.

Divide the dough into 12 or 24 pieces (I go with 24 because we simply don’t need a huge roll).  Form the pieces into rounds, then place on a lightly greased 12 x 15 baking.  (I used a stone).  Cover with a damp cloth and let rise until double.  45 minutes or so.

Bake at 400° F (200°) for 12 minutes or until golden brown.

Enjoy!!!

Baking Seldom A Failure

While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty.  Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.

Flat bread loaf

Here’s what i did with the bread since it was a bit stiff.  Soak those slices in fresh farm eggs and slowly cook in butter.  Serve with local honey or maple syrup.

French toastFrench toastFrench toast

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