Ingredients
The following ingredients have 12 Servings
- ½ cup whole milk
- 3 tablespoons butter
- ¾ cup of any cooked pureed winter vegetable such as butternut, acorn, buttercup or blue Hubbard squash (alternatively, you could also use canned pureed pumpkin).
- 1½ cups bread flour
- 1 ½ – 2 cups all-purpose flour, divided
- 1 tablespoon dry yeast
- 1 tablespoon dry ground sage
- 2 teaspoons salt
- 2 tablespoons granulated sugar
- 2 beaten eggs
- 1 cup dried cranberries
- Olive oil for bowl
- 1 egg and a teaspoon of water beaten for egg wash
Instruction
- In a microwave safe bowl, mix milk, butter and pureed squash. Mix and microwave to 110 degrees F using a probe thermometer. Depending on your microwave, this could take approximately 30 seconds. Set this aside.
- In the bowl of a stand mixer with paddle, mix bread flour, 1 ½ cups of all-purpose flour (save ½ cup aside), yeast, sage, salt and sugar until combined.
- Add warmed squash mixture from earlier, stir and add beaten eggs.
- Switch to a dough hook. Mix to form a dough that just barely sticks to the bottom of the bowl. Add some or all of the ½ cup of all purpose flour to achieve this consistency.
- With the mixer on medium, knead dough for six minutes.
- Add cranberries and mix to combine.
- Lightly coat a large bowl with olive oil and add dough. Toss to coat in the oil then cover with plastic wrap and a clean kitchen towel. Proof in a warm place (80 degrees F) until doubled in size, about one hour or so.
- Pour out onto counter and cut into 12 pieces.
- Line a 9X9 pan with parchment. Form each piece into a ball by pinching sides to bottom then place on prepared pan. Again cover with plastic and a towel and proof until doubled in size, about 45 minutes to an hour.
- Preheat oven to 375 degrees F.
- Brush the top of each roll with the egg wash, being careful not to let the egg wash drip down to the pan.
- Bake for 20-25 minutes turning pan half way through until browned on top.
- Serve warm.
