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Begin
by making the squash butter. Preheat the oven to 400°. Remove
the seeds and stringy pulp from the squash. Place the squash halves
cut-side down on a jelly-roll pan coated with DuPont SilverStone®
non-stick.
Cover
with foil and bake for 1 hour or until the squash is tender.
Cool
and scoop out enough pulp to equal 3 cups. Place the pulp in a blender
and process until smooth.
In
a large saucepan coated with DuPont SilverStone® non-stick,
combine the pureed squash, apple juice, sugar, and spices. Bring
to a boil over medium-high heat. Reduce the heat and simmer 45 minutes,
or until thick, stirring often and tasting. Add more spices slowly
if desired. Cool the butter and store in an airtight container in
the refrigerator. Turn off the oven and make the rolls.
In
a large bowl of electric mixer, combine 1 1/4 cups of the flour
with the yeast, chives, and dillweed.
Place
the cucumber in a food processor bowl or blender container. Cover
and process or blend until smooth. Measure 3/4 cup puree; discard
any remaining puree or save for another recipe.
In a medium saucepan coated with DuPont SilverStone® non-stick,
heat and stir the cucumber puree, sour cream, water, sugar, and
salt until warm (120° to 130°). The mixture will have a
curdled texture; add it to the flour mixture. Beat with an electric
mixer on low speed for 30 seconds, scraping the sides of bowl constantly.
Beat on high speed for 3 minutes. Using a spoon, stir in as much
remaining flour as possible.
Turn
the mixture out onto a lightly floured surface. Knead in enough
of the remaining flour to make a moderately stiff dough that is
smooth and elastic (about 6 to 8 minutes). Shape into a ball. Place
in a lightly greased bowl; turn once. Cover with a tea towel and
let rise in a warm place until double, about 45 minutes.
Preheat
the oven to 350°. Punch the dough down and turn it out onto
a lightly floured surface. Cover and let rest for 10 minutes. Divide
the dough into 12 pieces and shape into balls. Place on a 9x13-inch
baking pan coated with DuPont SilverStone® non-stick. Cover
and let rise in a warm place until nearly double (about 30 minutes).
Place
in the oven and bake for 20 to 25 minutes until the buns are a light
golden brown. Serve warm or reheated with the spiced squash butter
on the side.
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