1 Cup Milk
4 Tablespoons Unsalted Butter
1 Cup Mashed Cooked Butternut
1/4 Cup Pure Maple
2 Teaspoons Salt
1 1/4 ounce active dry yeast
1/2 Teaspoon Sugar
1/4 Cup Warm Water
2 Large Eggs, Beaten
1 Teaspoon Grated Orange Zest
6 1/2 Cups Spelt Flour, as needed
Heat the milk in a medium saucepan over
high heat until tiny bubbles appear around the edges. Add the butter
and stir until melted. Add the squash, maple syrup, and the salt and
mix well. Transfer to a large bowl and let stand until lukewarm (no
hotter than 115ºF)
Meanwhile, sprinkle the yeast and sugar
over the warm water in a small bowl. Let stand until the mixture looks
foamy, about 10 minutes, then sitr to dissolve the yeast. Stir into the
squash mixture. Add the eggs and orange zest. Gradually stir in enough
of the flour to make a stiff dough.
Turn out a lightly floured work surface.
Knead, adding more flour as necessary until the dough is smooth and
elastic, about 10 minutes.
Lightly oil a large bowl. Place the
dough in the bowl and turn to coat with the oil. Cover with a damp
kitchen towel and let stand in a warm place until doubled in volume,
about 1 hour.
Lightly oil 24 muffin tins. Punch down
the dough. Turn out onto a floured work surface and knead a few times
to expel air bubbles. Cut the dough into 24 equal pieces. Form each
piece of dough into a ball and place, smooth side up, in a muffin tin.
Cover each pan with a moist kitchen towel and let stand in a warm place
until the dough has doubled in volume, about 30 minutes.
Meanwhile, position a rack in the
center of the oven and preheat to 375ºF. Bake the rolls until golden
brown, about 15 minutes. Remove from the tins and serve hot.