Sticky Squash Buns

Want to know why I skipped out the months of October and November? I was feeling ambitious. Not what you thought I was going to say right? WELL, I decided to take on the job of cooking for 8 families in Boulder and delivering them dinner two times a week. All that work by myself in my tiny, equipment lacking kitchen from the 1950's was a lot more than I could handle. I must say, I tried recipes I otherwise would've never tried and some will never be made again... but a lot of learning occurred over these last 12 weeks, 192 dinners later. 
Upside, I have clientele. I provided brief relief for busy parents and they loved everything that made its way out of Kt's Kitchen. In return I walk away with a huge boost of confidence not only in my culinary skills but also my ability to run my own business. But for now, school is my priority and I couldn't be happier about that. 
What you'll be noticing: 
Things are going to get pretty healthy around here. I've been experimenting with diets and all kinds of recipes. Putting my education into practice and I'd love to share it with you. Enjoy. 

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adapted from Cooking Light magazine
1 cup warm water (100° to 110°)

1 tablespoon granulated sugar
1 package dry yeast (about 2 1/4 teaspoons)

11 9/10 ounces bread flour (about 2 1/2 cups)
6 47/100 ounces
all-purpose flour, divided (about 1 1/4 cups plus 3 tablespoons)
1 teaspoon salt

1 1/2 teaspoons ground cinnamon, divided
1/4 teaspoon
ground nutmeg
Dash of ground cloves

1 cup
mashed cooked delicata squash (about 1 [1-pound] squash)
1 tablespoon grapeseed

Cooking spray

1/2 cup
packed brown sugar
2 tablespoons butter, melted
2 teaspoons
3 tablespoons
finely chopped walnuts, toasted
1/3 cup
1/2 cup maple sugar or light brown sugar

1 tablespoon butter

1 tablespoon half-and-half
1/2 teaspoon
vanilla extract

1. To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.
2. Weigh or lightly spoon bread flour and 5.63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 5.63 ounces all-purpose flour, salt, 1/2 teaspoon cinnamon, nutmeg, and cloves in a large bowl, stirring with a whisk. Add yeast mixture, squash, and oil, and stir just until moist. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 6 minutes), adding enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest for 5 minutes. Turn the dough out onto a lightly floured surface, and roll dough into a 20 x 12-inch rectangle. Combine the remaining 1 teaspoon cinnamon, brown sugar, 2 tablespoons melted butter, and 2 teaspoons water in a small bowl; spread mixture evenly over dough, leaving a 1/4-inch border. Sprinkle evenly with nuts. Roll the dough, jelly-roll fashion, starting with long side. Cut roll crosswise into 16 equal slices. Arrange rolls, cut sides up, in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and let rise for 30 minutes or until doubled in size.
4. Preheat oven to 375°.
5. Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.
6. To prepare glaze, combine 1/3 cup water and maple sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring occasionally. Remove from heat; stir in 1 tablespoon butter, half-and-half, and vanilla. Cool 5 minutes; drizzle over rolls.

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