1 cup mashed cooked delicata squash (about 1 [1-pound] squash)
1 tablespoon canola oil
1/2 cup packed brown sugar
2 tablespoons butter, melted
2 teaspoons water
3 tablespoons finely chopped walnuts, toasted
1/3 cup water
1/2 cup maple sugar or light brown sugar
1 tablespoon butter
1 tablespoon half-and-half
1/2 teaspoon vanilla extract
How to Make It
To prepare rolls, combine the first 3 ingredients in a small bowl, and let stand for 10 minutes.
Weigh or lightly spoon bread flour and 63 ounces (about 1 1/4 cups) all-purpose flour into dry measuring cups; level with a knife. Combine bread flour, 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).
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.
Preheat oven to 375°.
Bake at 375° for 33 minutes or until brown. Cool 5 minutes on a wire rack.
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.
I must have done something wrong, because the dough was sooooo wet/sticky that I had to add a good bit more flour just to make it workable. The rolls turned out ok, I won't make them again since they are a good bit of work for a mediocre result.
I've made this twice now and decided to modify my review. The first time I was disappointed as the rolls lacked flavor (though perhaps because I had used a buttercup squash), and I was surprised not to see eggs in the recipe. This time I still used white whole-wheat flour, but also reduced the liquid to 3/4c. and added an egg and 1/4 c. granulated honey to the dough. I reduced the yeast to 1 tsp. and let the dough rise in the fridge overnight, rolling it out and cutting the rolls the next morning. I also used dark brown sugar in the cinnamon/sugar mixture. I still didn't have maple sugar (after all, who can find this unless they live in New England?) so again I used maple syrup with the other ingredients added in, probably resulting in a thinner glaze. The rolls turned out much better - moister, more flavorful and with better texture. I would make this again with these modifications but I still give 3 stars as the recipe needs improvement as written.
The family loved these! I didn't have maple sugar, so I sub'd part of the 1/3 c water for maple syrup. I also used white whole wheat flour instead of all-purpose and baked for 27 minutes. I like a lot of spice, so i may double the spices next time. I'll definitely make these again!
These were a screaming success at work. However, I couldn't find the maple sugar so I made a simple glaze of 2 TBS maple syrup, 1/2 C powdered sugar and 1/2 tsp vanilla. This I will make again and again.
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