Recipe by kansbaker
This makes a lot, but they disappear fast when serving to company. They are moist and a nice golden color. I adopted this from a loaf recipe from TOH. I replaced the brown sugar with 1/2 cup brown sugar Splenda and it worked perfectly.
Top Review by Midwife Meg
These were wonderful. They have just a hint of sweetness from the squash without being overpoweringly "squashy" for people who are afraid of the flavor. We forgot the eggs but the recipe was very forgiving and still turned out just fine. Also, we didn't refrigerate overnight but I allowed time for 2 risings. We are going to use this dough for cinnamon rolls tonight. Thanks!
- 1 ounce active dry yeast (3 pkg.)
- 1⁄2 cup warm water
- 1 tablespoon sugar
- 2 1⁄2 cups butternut squash, cooked
- 2 cups milk (scalded and cooled)
- 2⁄3 cup brown sugar, packed
- 2⁄3 cup butter (add to hot milk)
- 2 eggs
- 3 teaspoons salt
- 4 cups whole wheat flour
- 9 cups white flour (better for bread)
Directions See How It's Made
- In a large mixing bowl, dissolve yeast in the warm water and the 1 Tablespoon sugar; let sit for 5 minutes.
- Add squash, cooled milk and butter mixture, brown sugar, eggs and salt; mix well.
- Add the 4 cups whole wheat flour and 2 cups white flour. Beat with your mixer or by hand 3-5 minutes.
- Stir in enough remaining flour to make a nice soft dough.
- Turn onto floured surface; knead until smooth and elastic. Slightly sticky is ok. Too much flour makes a dry bread.
- Divide into thirds and place each into gallon plastic bags, which you have oiled. Remove air before sealing. Place in refrigerator overnight.
- Remove from refrigerator and form each bag of dough into 24 balls, place into greased 9"x13" pans, cover and let rise until doubled, about 60 minutes.
- Bake at 350 degrees for 20-30 minutes or until golden or tests done.