Pretty Orange Squash Rolls and Bread
I had a Hubbard squash sitting on my kitchen table begging to be baked. So, I baked the squash and made up some squash rolls. I made enough dough to bake up a loaf of squash bread as well.
Sourdough Squash Rolls (makes about 4 lb 8 oz of dough/2061g – half the amounts for one loaf or one pan of rolls)
- 9 oz/255g -starter @ 100% hydration
- 12 oz/340g – water
- 3 oz/85g -sour cream
- 2 oz/56g – melted cooled butter
- 2 oz/56g – brown sugar
- .7 oz/19g – salt
- 12 oz/340g – baked, sieved squash – I didn’t sieve my squash I let the flecks show
- 16 oz/453g – bread flour
- 16 oz/453g – ap flour
I mixed all of the ingredients in the order they are listed. Incorporate ingredients with your hands or dough mixer until you have a sticky cohesive mass. This dough is sticky.
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Cover and let ferment for six hours, folding the dough twice during fermentation. I made 12 rolls weighing about 3 oz/85g each. They were put into an oiled glass pan 13 x 9 inches. The rolls were covered in oil before placing in the pan.
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With the rest of the dough I made a boule (round) loaf. I covered it in oil and placed it in an oiled 8.5″ diameter baking dish.
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I covered both dishes with plastic wrap and allowed them to ferment at room temperature for one hour and then placed them in the refrigerator overnight. Next morning I took the rolls and loaf out and allowed them to proof at room temperature for about 4 hours.
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I glazed the bread and rolls with egg wash and sprinkled unhulled sesame seeds on them.
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Then when they were proofed, I baked them at 425 for 35 -55 minutes (or your bread thermometer reaches 205F).
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I took the loaf out of the baking dish as soon as it cooled slightly. I didn’t want a soggy bottom crust.
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This bread is so pretty and moist. It kept fresh and moist for several days, makes great sandwiches and delicious french toast.
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