The Entwife's Journal


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Sourdough Squash Rolls

I grew up with sourdough squash rolls on our Thanksgiving table.  Somewhere along the way my mother got this recipe from a friend and its lovely golden hue began to grace our table every Thanksgiving and soon also Christmas.  Since some of my family went gluten free in the past year I was not making these this year.  But Monday it dawned on me that I could convert this recipe to sourdough and then some of us COULD eat them.  So that is exactly what I did and I think they are better than the earlier recipe.

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I cooked down my own pumpkin for this one rather than squash.  I have more pumpkin around right now than squash and they really do taste the  same.  (I even found a post recently that says some of the canned pumpkin is really squash.)

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This is my bowl as I have mixed up my sourdough rolls.  Once I finish this first step I do not add any more flour to the recipe.  If the dough is too sticky I will use a bit of rice flour so as to have all my wheat and gluten flours with the gluten hydrolyzed.  This raises in this bowl (a family heirloom) for 12 + hours.

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Here are the rolls the next morning laid out to rise.  I leave them out for another 12 hours or so, covered with a cloth.

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Then they are baked and ended up looking like the picture at the start of the post.  And they were really yummy.  I am planning to make these again in December, maybe not even for a holiday meal.

So here is the recipe:

Heat together 1 cup milk and 1 tbsp butter until warm to touch (not hot).  Mix in 1/2 tsp sea salt and 1/2 cup unrefined sugar or 1/2 cup honey.  Add 1 1/2 cup squash or pumpkin, well cooked and pureed so it is soft and semi-liquid.  Add in 2 eggs.

Add 1/3 cup sourdough starter.  Then add in flour.  I used a blend of 6 flours together (premixed) which included oat, wheat, barley, rye among others.  I used 4 cups of that and then another 3 cups of white flour.  You could really use any blend of flours.  It could be all whole wheat, but the rolls will not rise as well as using a mix of white and some other flours.  Right now I am liking oat and millet flours mixed in with my wheat and white blends.  Add in enough flour for the dough to be easy to work with and not sticky. 

Let rise for 12 hours or longer.  Separate the dough into pieces and put into a baking pan with some space in between the rolls.  Cover and let rise for another 12 hours or longer.

Bake at 350 F for 35 minutes. 

Makes 2 -3 dozen rolls depending on the size.

Jennifer

Shared at Wellness Wednesday, wildcrafting Wednesday,  Healing With Food Friday, and Natural Family Friday.

Tagged: sourdoughsourdough squash rolls

  1. visionherbs posted this