Butternut Squash Rolls
|Active dry yeast||2 Tablespoon|
|Orange juice||1⁄4 Cup (4 tbs) (Warm)|
|Milk||1 Cup (16 tbs)|
|Currants||1 Cup (16 tbs)|
|Light brown sugar||5 Tablespoon|
|Unsalted butter||5 Tablespoon, melted and cooled|
|Egg||1 , beaten lightly|
|Grated orange peel||1 Tablespoon|
|Unbleached all purpose flour||8 Cup (128 tbs)|
|Egg||1 (For Egg Wash Beating 1 Egg With 2 Teaspoons Water And Pinch Of Salt)|
|Water||2 Teaspoon (For Egg Wash Beating 1 Egg With 2 Teaspoons Water And Pinch Of Salt)|
|Salt||1 Pinch (For Egg Wash Beating 1 Egg With 2 Teaspoons Water And Pinch Of Salt)|
Bake the squash on an oiled baking sheet in a 375° F oven for 30 to 35 minutes or until tender.
Let cool, peel, seed, and mash.
In a large bowl proof the yeast in the orange juice with the sugar for 15 minutes or until foamy.
Scald the milk, add the currants, and let cool.
In a bowl combine the milk and currants, 1 cup of the mashed butternut squash, the brown sugar, butter, egg, orange peel, salt and spices and add the mixture to theyeast.
Stir in the flour, 1 cup at a time, to form a soft dough.
Knead on a floured surface, incorporating more flour if necessary, for 8 to 10 minutes or until smooth.
Put the dough in a bowl coated with butter, turn it to coat with the butter.
Cover the bowl with plastic and a dish towel and let the dough rise for 1 1/2 hours or until doubled in bulk.
Punch the dough down, knead it lightly, and divide it in half.
Roll each half into a rope 24 inches long and cut each rope into 12 pieces.
Form each piece into a ball, arrange about 2 inches apart on oiled baking sheets, and let rise, covered loosely, for 30 to 45 minutes or until almost doubled in bulk.
Brush with the glaze and bake in a 375° F oven for 12 to 15 minutes, or until the rolls sound hollow when the bottoms are tapped.
Let cool on racks for 10 minutes.