Sunday, January 30, 2011

Tate's Bakeshop Squash Rolls

Brush tops with melted butter as soon as you pull them out of the oven.
With dire weather predicted Monday through Wednesday of this week, it is time to hunker down with homemade bread, steaming pots of soups and stews, and a stack of good books.  In preparedness I made a batch of Squash Rolls.  Hot from the oven these are so light and delicious that one calls for another.  If the thought of making bread has you shaking in your snow boots, don't despair, I made these in the bread machine!  Both the traditional directions and ABM directions are below, so you can decide for yourself how to proceed.
Shaped and ready for the oven.  When shaping them into rounds, pinch the dough together and place the rolls, pinched-side down into the pan.

You can see the little flecks of butternut squash throughout this delicious roll.

Tate's Bakeshop Squash Rolls

1-1/4 oz. package active dry yeast
1/4 cup warm water
1/2 cup milk
1/2 cup squash*
1/3 cup sugar
1 teaspoon salt
4 Tablespoon butter 
2-1/2 to 2-3/4 cups all-purpose flour

Traditional directions:

Dissolve yeast in warm water, with a temperature between 105-110 degrees F; set aside. Scald milk in a heavy medium saucepan.  Remove from heat and add squash, sugar, salt, and butter.  Stir until butter is melted and fully incorporated into the mixture.  Add yeast and water to the squash mixture. Place 2-1/2 cups flour in a large bowl.  Add the squash mixture to the flour and mix together well.  Turn dough onto a floured board and knead it until it is smooth and elastic, adding more flour as needed.  Oil a medium-sized bowl.  Turn dough into bowl, cover and place it in a warm spot to allow it to rise.  Once it's doubled in size (about 1 to 1-1/2 hours depending upon the temperature of your house), punch it down and move it to a floured board.  Divide the dough into twelve equal portions and shape into rolls.  Place the rolls in a greased 9" x 13" pan. Preheat oven to 350 degrees F.  Bake the rolls for 20-25 minutes until golden.

ABM directions:

This is not a bread machine recipe, per se, but I have found that a lot of non-ABM recipes work just fine in the bread machine, these rolls included.  I simply put all of the ingredients into the bread machine according to the manufacturer's instructions and set the machine to the "dough" setting.  After the 90-minute cycle was complete. I dumped the dough onto a floured board (the dough is a bit sticky, but don't be alarmed, the rolls will come out fine), punched it down and continued as directed above, by shaping them and putting them into a greased pan and baking.  The rolls pictured here are the result of having been made in the bread machine.

*I emailed Kathleen King, owner of Tate's and editor of the cookbook, and asked her which is better, to roast a fresh butternut squash or use frozen.  She told me that frozen squash may be used equally well in this recipe and saves a lot of time and trouble.  Simply thaw out the package of squash, measure out the 1/2 cup and then cook and enjoy the rest.

For more delicious recipes from Tate's, I strongly recommend this book.

Tate's Bake Shop Cookbook: The Best Recipes from Southampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads
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The Quintessential Magpie said...

Pattie, these sound divine, and thanks for the tip on the frozen squash in them.

I always love to see what you're cooking...


Sheila :-)

Alicia said...

Oh my! Your photo's make my mouth water. These rolls look fabulous!

Thanks for stopping by my place & commenting on my Chorizo post. Did you use up all that Chorizo your husband keeps buying?

I never thought about using it in twice baked potatoes, definitely going to try that!

Alicia said...

Oooooo! I just spotted over in your sidebar a picture of a trifle. I won a trifle dish in a giveway and have yet to use it. You're looks fabulous in that little thumbnail. Going to have to go check it out. Have a great Sunday.


I love this recipe! I'm a good baker, I make bread, cakes, cookies, whatever! Although I like cooking and making dinner parties, the best part comes when I have to bake a lot for high teas, where I live they're very popular among women friends, baby showers, birthday parties, or whatever reason to make them. I love them specially because I bake like there's no tomorrow and it relaxes me a lot. Thank you oLLA pODRIDA, for
the rolls recipe, can't wait til I bake them!

Mary Bergfeld said...

These look really gorgeous. I love soft and unusual dinner rolls. I'll have to give these a try. I hope you have a great weekend. Blessings...Mary

Tiffanee said...

Yum. Bread is my weakness. These look so light, fluffy and so delicious. I need to get my hands on some squash.

Sunny Simple Life said...

Ee gads to these rolls look good. I am a sucker for anything freshly baked but these look divine. I will have to save this recipe for sure.

Anonymous said...

Patti, these rolls are beautiful! I love using my bread machine to make rolls and buns, etc. I can imagine how these taste warm from the oven with just a bit of butter. Thank you so much for sharing with Cookbook Sundays!

Miz Helen said...

Hi Patti,
I just recently got this cookbook and this is one of the recipes that I want to try. It looks so good. Thanks for sharing!

Melynda@Scratch Made Food! said...

These look delicious, and the squash would keep them moist, especially the next day, if there were any left! thanks for sharing.

Couscous & Consciousness said...

Totally gorgeous looking bread rolls, Patti. Love the idea of the squash in here.

Sue :-)