This is a print preview of "SQUASH rustic pull apart BREAD buns" recipe.

SQUASH rustic pull apart BREAD buns Recipe
by Foodessa

SQUASH rustic pull apart BREAD buns

Butternut squash realizes down time with sweet, mild honey. Elegant lines gave way to a more relaxed, rustic tug from enthusiastic hands.

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Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
  Servings: 15 buns


  • . > American / Metric measures<
  • . > YEAST liquid:
  • . 1 Tbsp. (15ml) active dry yeast
  • . 2 tsps. (10ml) granulated sugar
  • . 1/2 cup (125ml) warm water
  • . > WET mix:
  • . 3 xLarge eggs
  • . 3 Tbsps. (45ml) mild honey
  • . 1 cup (250ml) roasted, Butternut squash, mashed
  • . > DRY mix:
  • . 3-1/2 cups (560g) A.P. flour
  • . 1 cup (165g) fine Semolina flour
  • . 1/4 cup (30g) ground flaxseed
  • . 1 Tbsp. (15ml) sea salt


  1. . YEAST liquid: In a medium sized measuring cup, pour the warm water (~110F/ 43C). Add the sugar and yeast to the water. Give it a good whisk to dissolve. Lightly cover with plastic wrap and place it into a draft-free area like a turned off oven. Let the yeast properly foam and activate for about 10 minutes.
  2. . WET mix: In a large measuring cup, lightly whisk the eggs. Add and whisk in the honey and squash. Set aside.
  3. . DOUGH: Place the flour(s), flaxseed and salt into the mixing bowl of a food processor / mixer. Use the dough attachment and adjust to a MEDIUM speed (#2 for most). Start whirling the flour mix before very slowly pouring the yeast liquid through the top spout. Now, gradually pour in the egg and squash mix. The dough is ready pretty quickly as it pulls back from the sides of the bowl and forms a ball. Let the machine run for another 3 minutes.
  4. . PROOF - DOUGH at REST: Turn the dough into a large and generously oiled bowl. Let it rise with a plastic wrap tightly covering the bowl, topped with a tea towel. Place it into a draft-free oven and let it rise to double for 1 hour. Take the dough out to "punch" it down in order to release its gases. Place the covered bowl back into the oven to have it continue rising for another 15 minutes.
  5. . ASSEMBLY: Lightly oil a very large, rectangular pan. Then, lightly flour a parchment paper to place the risen dough. Roll it into a log and slice it into 15 even pieces. Roll each piece into rustic balls and place them in the pan with reasonable space in between. Cover the pan with an oiled plastic wrap and then also add a towel over top. This time, give them a chance to rise on the counter. A proper rising will take 1-1/2 hours.
  6. . BAKING: Position the rack at the bottom of the oven. Pre-heat the oven to 350F/180C/Gas4. BAKE for 30 minutes in a dark pan or 25 minutes in a lighter one. The buns should have turned golden brown. Remove pan and let the buns cool for about 15 minutes before flipping the whole pan onto a large metal rack. Afterwards, re-flip the buns again. About 15 minutes later, gently pull the bread buns apart. Note: These buns freeze very well.
  7. . Happy baking from Claudia's