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I created these delicious savory rolls as a way to use some of my delicata
squash. As I really like delicata squash, I am always looking for new ways to use
them. These rolls could also be used as an appetizer. The best part about making this
savory roll recipe is that the dough can be mixed and the rolls filled, shaped, and frozen long before you want to
serve them.
Check out Linda's Bread Making Hints:
Secrets to using the bread machine,
About yeast in bread making,
Sourdough Starter, and
Quick Breads.
More great
Bread Recipes,
Sourdough Bread Recipes and
Quick Bread Recipe for all your bread making.
Savory Squash Rolls
Recipe Type:
Bread,
Roasted Garlic ,
Squash,
Chile Pepper
Yields: 20 rolls
Cook time: 15 minutes
Ingredients:
Authentic French Bread
3 tablespoons butter
2 cups finely chopped Delicata
Squash
1 jalapeno
Chile Pepper, finely diced (optional)
 3 cloves garlic,
finely-chopped, or
Roasted Garlic (1 large whole head of garlic)
Oregano, rosemary, and tarragon to taste
Salt and pepper to taste
1 cup grated parmesan cheese
You can use the listed bread recipes or use your favorite bread recipe.
Preparation:
Prepare your favorite bread recipe, but do not bake yet. If using roasted garlic prepare it; set aside.
Butter two (2) 9x13x2-inch baking pans; set aside.
To prepare the filling: In a large frying pan over
medium-low heat, saute the delicata squash pieces with the chile pepper,
garlic, oregano, rosemary, tarragon, salt, and pepper until the squash
is tender. Remove from heat and let cool. After the mixture has cooled,
slightly crush or mash the mixture with your wood spoon.
Do not thoroughly mash the mixture, but leave slightly lumpy.
After your have made the bread dough and it has rested, roll and stretch the dough into approximately a 24 x 10-inch
rectangle. (In other words, a large rectangle - depending on your counter space, you may need to divide the dough in half and roll each 1/2 at a time.
Using a spatula, spread the cooled Delicata Squash Mixture over the top of the rolled dough.
Starting with long edge, roll up dough; pinch seams to seal.
NOTE: Rolling the log too tightly will result in
rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently).
Place cut side up in prepared baking pan. The unbaked rolls should not touch each other before rising and baking.
Do not pack the unbaked rolls together.
Cover the pan with plastic wrap and let rise in a warm place for approximately 45 to 60 minutes or until doubled
in size (after rising, rolls should be touching each other and the sides of the pan).
I sometimes let my rolls rise in the refrigerator overnight, and then remove them in the morning and let rise.
Preheat oven to 325 degrees F.
Bake 15 minutes; remove from oven and sprinkle the grated
parmesan cheese over the tops of the rolls. Return to the oven and bake an
additional 10 to 15 minutes or until the tops are a
light golden brown. Remove from oven. These rolls are best served warm.
Yields approximately 20 (depending on the size you make them).
Refrigerating or Freezing Unbaked Cinnamon-Type
Rolls:
- At this point, the
rolls can be covered with plastic wrap and refrigerated
overnight (I've actually made them two days in advance)
or frozen for 1 month. Before baking, allow rolls to
thaw completely and rise in a warm place if frozen.
- If
refrigerated, they can be either baked upon removing from the refrigerator or let come to
a room temperature (I've done both ways). They do a
slow rise overnight and it is not
necessary to let them come to
room temperature
before baking. NOTE: If you rolls are not rising enough after
being refrigerated, your yeast may need to be tested. To overcome
this, let them rise, while sitting on the counter, until you achieve
the desired rising before baking.
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