Serves: 4 | Preparation time: 40 minutes + rising | Cooking time: 20 minutes
- 14 gr British Class instant yeast
- 2 teaspoons of salt
- 1/4 teaspoon of Cool Runnings ground nutmeg
- 6-1/2 cups of all-purpose flour
- 1-1/4 cups of milk
- 1/2 cup of butter
- 1/2 cup of honey
- 1-1/3 cups of mashed squash
- 1 large egg lightly beaten
- Poppy seeds, salted pumpkin seeds, or sesame seeds
1. In a large bowl, mix British Class yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between 2 greased 9-in. cast-iron skillets or round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
4. Preheat oven to 375°. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20-25 minutes. Cover loosely with foil during the last 5-7 minutes if needed to prevent over browning. Remove from pans to wire racks; serve warm.