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With Thanksgiving just around the corner, my mind has been going to all things family dinner. Sure turkey is nice, and I love a good green bean casserole, but a tasty bread can make or break your Turkey Day feast. Adding squash puree to these dinner rolls gives extra moisture and flavor. We always recommend using a scale when baking bread, as exact measurements are important!

12 grams Active Dry Yeast
287 grams Water plus more to cover yeast
700 grams Bread Flour
350 grams Squash Puree
91 grams Egg Yolk
70 grams Brown Butter plus more for brushing
14 grams Salt

In a large mixing bowl, mix the active dry yeast with just enough luke warm water to cover. Mix with a whisk and let sit for 5 minutes. Combine remaining ingredients with the proofed yeast and mix until incorporated. Let dough rest for 15 minutes.

Place the dough in the bowl of a stand mixer fitted with a dough hook. Mix the dough for 8 to 10 minutes until a smooth cohesive ball forms. Let dough proof at room temparture for one hour. Punch down and fold the left side over the right side, and the top over the bottom. Portion into 140 gram pieces and roll them into balls. Place the shaped dough onto a sheet tray and brush with brown butter, proof for one hour. Bake in the oven for 20 minutes, brushing them with the brown butter as soon as they come out of the oven.

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