Butternut Squash-Oatmeal Rolls

Oh, I have been away.  But that doesn't mean I haven't been making steaming bowls of Red Russian Kale with lemon juice and salt or a plate full of chicken with stir-fried bok choi, or my personal favorite, a casserole of organic broccoli, brown rice, cheddar cheese and a can of Campbells Cream of Mushroom Soup (seriously, the Midwestern in me is in California-hippie-heaven with that one).  I just haven't been photographing and writing about them.  I have fallen behind.  You understand.  But such is the fate of February, when the end of our second term at school doesn't creep up on you so much as all out assault you, take-no-prisoners style.  And while I still have twenty more papers to grade today, I am making the sacrifice to cook before I tuck into them.  Such a sacrifice.

Anyway, today, we're going to try to put a dent in the butternut squash.  Full Belly Farms, the CSA that sends me this box, thinks that I have more uses for butternut squash than I really do.  So this time around, I am going to bake it into a roll.

This recipe used only white bread flour so I upped the ante a little and added some whole wheat flour.  What resulted is a solid but surprisingly springy roll that made the whole house smell that perfect afternoon, just baked bread smell. 

The goal is to still have enough of these left over come dinner time so as to eat them with soup.  But dinner time is a long ways off.  Anything could happen.

One Year Ago: Stir Fried Rice Noodles with Chicken and Shrimp

Butternut Squash-Oatmeal Rolls
Adapted from  The Complete Cooking Light Cookbook

15 rolls

1 package dry yeast (about 2 or 2-1/4 teaspoons)
2/3 cup warm water (body temperature or a little warmer)
1 teaspoon sugar
1 1/2 cup bread flour (divided)
1 cup whole wheat flour (divided)
2/3 cup mashed cooked butternut squash (about 1/2 medium)
1/8 cup molasses
1 tablespoon vegetable oil
3/4 tablespoon salt
1/2 cup plus 1 tablespoon quick-cooking oats (divided)
Cooking spray
1 tablespoon water


1.  Dissolve yeast in warm water and sugar in a small bowl or glass; let stand 5 minutes.  Combine yeast mixture, 1 cup bread flour, 1/2 cup whole wheat flour, squash, molasses, oil and salt in a large mixing bowl.  Beat with an electric mixer at medium speed for 2 minutes or until smooth.  Stir in 1/2 cup oats and 1/2 cup bread flour and 1/2 cup whole wheat to male a moderately stiff dough.

2.  Turn dough out on a floured surface.  Kneed until smooth and elastic (about 10 minutes), adding enough of remaining flour, 1/4 cup at a time, to keep dough from sticking to hands.  Place dough in a large bowl coated with cooking spray, turning to coat top.  Cover and let rise in a warm pace, 35 minutes or until doubled in size.

3.  Punch dough down;; cover and let rest 5 minutes.   Divide and shape the dough into 15 balls.  Place in a 9-inch round or square cake pan coated with cooking spray.  Brush the rolls with 1 tablespoon water; sprinkle with 1 tablespoon oats.  Cover again and let rise in a warm place for 25 minutes, or until doubled in size.

4.  Preheat oven to 350 degrees.  Bake for 20-22 minutes or until browned.


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