These tender rolls decrease Vata and Pitta and increase Kapha. If you have some Ginger Carrot Soup, Curried Squash, or other thick soup left from lunch, substitute it for the cooked squash and serve the rolls at supper. These rolls are sweet, oily, a little heavy, and very moist.
Makes 1/2 dozen.
1/3 cup ghee or unsalted butter 1 cup milk.
1/2 teaspoon crushed saffron.
LU teaspoon nutmeg.
1/4 teaspoon ground cardamom.
1/3 cup brown or raw sugar.
1 cup cooked and pureed yellow squash
1 package dry yeast.
1/4 cup warm water.
6 to 7 cups unbleached flour.
1. Preheat the oven to 375‚°F.
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In a saucepan heat the ghee, the milk, the saffron, the spices, and the sugar. Bring to the boiling point. Remove from the heat and stir in the squash puree. Set aside to cool.
3. In a large bowl dissolve the yeast in very warm water (ioo‚°F. ) and wait 2 to 3 minutes for it to foam. Pour in the warm (not hot) squash mixture. Stir the flour into the squash mixture, a cup at a time, until the dough starts to come away from the sides of the bowl. It will be very soft and tender to the touch.
4. Turn the dough out on a floured board, rub your hands with ghee or oil, and knead about 5 minutes until the dough is smooth and not too sticky to handle. Add flour as needed. Let it rest while you wash and oil the bowl. Put the dough in the bowl and turn it to coat with the oil.
5. Cover with plastic wrap or a damp towel and let rise in a warm place for 45 minutes to an hour, or until doubled. Push the dough down gently and turn out on a floured board. Shape golf ball-size pieces into rolls. To avoid tearing, do not stretch them too much. Place on a greased baking sheet. If the sides are touching, softer rolls result. Placing the rolls 1 inch apart on the sheet makes them crispier. Cover the rolls with a damp towel and let rise until doubled (about 40 minutes) or until they are the size you want. Bake 15 to 20 minutes, until just golden brown on top. Remove and brush with a little ghee. Serve warm.