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26. August 2019

Homemade squash bread rolls

I love baking my own bread and I often put grated vegetables in the dough. These squash bread rolls are delicious!

Ett vackert bröd från en långpanna ligger på en linneduk.
Ingredients:
  • 4 tbsp (around 50 g) yeast
  • a little bit more than 2 cups (around 5 dl) lukewarm water
  • 1 1/4 cups (around 3 dl) rye flakes
  • 1 1/4- 1 3/4 (around 3-4 dl) grated and wrung-out squash
  • 1 tbsp honey
  • wheat flour
  • a little bit less than 1 tbsp salt
 

These bread rolls made with grated squash are so juicy and delicious! And why not make life easier for yourself by simply baking them in a large roasting pan. I put my dough in a food processor that kneads the dough for at least 10 minutes before letting it rise. You get the best results when the dough is so loose that it's almost batter-like.

This recipe makes around 20 squash bread rolls.

Instructions:

Crumble the yeast in a bowl.
Add the water and mix.
Add rye flakes, squash, and honey. Mix.
Put the flour in, little by little until the dough has a nice texture. You will probably need to add more flour as you go along since the squash will release a lot of water when you knead the dough.
Knead the dough for about 10 minutes, add salt in the end.
Let the dough rise for about 1 hour.
Put the dough in a large roasting pan covered with a floured baking sheet.
Flatten the dough in the pan. It's easier if your hands are covered in flour.
Put a towel on top and let the dough rise for about 30 minutes.
Heat the oven to 440 degrees (225 degrees Celsius.)
Use a knife that you covered in flour to cut the dough into 20 separate pieces.
Dust a little wheat flour on top of the dough. You could also use wheat flakes if you want to.
Bake in the oven for 15-20 minutes.
Put the squash bread rolls on a cooling rack.

If you want to make a nice treat for your kids, use cookie cutters to make fun shapes. You can use grated pumpkin instead of squash if you want to! Delicious!

 

Fina bullar av squash ligger på en fin duk.

 

Recipe: Sara Bäckmo
Photo: Maria Strömberg Bååth

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