Sourdough, sourdough, sourdough, oh yea, sourdough!

Pretty Orange Squash Rolls and Bread

I had a Hubbard squash sitting on my kitchen table begging to be baked.  So, I baked the squash and made up some squash rolls. I made enough dough to bake up a loaf of squash bread as well.

Sourdough Squash Rolls  (makes about 4 lb 8 oz of dough/2061g – half the amounts for one loaf or one pan of rolls)

  • 9 oz/255g  -starter @ 100% hydration
  • 12 oz/340g – water
  • 3 oz/85g  -sour cream
  • 2 oz/56g – melted cooled butter
  • 2 oz/56g – brown sugar
  • .7 oz/19g – salt
  • 12 oz/340g – baked, sieved squash – I didn’t sieve my squash I let the flecks show
  • 16 oz/453g – bread flour
  • 16 oz/453g  – ap flour
I mixed all of the ingredients in the order they are listed. Incorporate ingredients with your hands or dough mixer until you have a sticky cohesive mass. This dough is sticky.
Cover and let ferment for six hours, folding the dough twice during fermentation. I made 12 rolls weighing about 3 oz/85g  each. They were put into an oiled glass  pan 13 x 9 inches. The rolls were covered in oil before placing in the pan.
With the rest of the dough I made a boule (round) loaf. I covered it in oil and placed it in an oiled 8.5″ diameter baking dish.
I covered both dishes with plastic wrap and allowed them to ferment at room temperature for one hour and then placed them in the refrigerator overnight. Next morning I took the rolls and loaf out and allowed them to proof at room temperature for about 4 hours.
I glazed the bread and rolls with egg wash and sprinkled unhulled sesame seeds on them.
Then when they were proofed, I baked them at 425 for 35 -55 minutes (or your bread thermometer reaches 205F).
I took the loaf out of the baking dish as soon as it cooled slightly. I didn’t want a soggy bottom crust.
This bread is so pretty and moist. It kept fresh and moist for several days, makes great sandwiches and delicious french toast.
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  1. January 28, 2013    

    i love squash or pumpkin in bread but i haven’t made a sourdough version as yet.. your recipe looks really straightforward and delicious so i’ve pinned it for future reference..thanks..jane

  2. January 28, 2013    

    They look great! I’ve made pumpkin and carrot buns but not a sourdough version. They were both very nice and moist.

  3. January 28, 2013    

    Wonderful timing. I really need to cook my squash too. This looks delicious

    • northwestsourdough northwestsourdough
      January 28, 2013    

      Yes, it’s about that time that winter squash should be baked before it goes bad. Squash bread is a good way to use it up.

  4. Sarah R. Sarah R.
    January 31, 2013    

    Thank you so much for posting this recipe!! I’ve been experimenting with (and loving!) sourdough for 4 months now. Today I tried this bread and it has been the most wonderful loaf to date (I made 2 loaves in loaf pans)!! It rose beautifully and even though I replaced the AP Flour with whole wheat, it was as tender as can be! I used Butternut squash and it was lovely. Definitely looking forward to more of your posts :)

    • northwestsourdough northwestsourdough
      February 5, 2013    

      Thanks Sarah, I am glad you like it. It is a very nice loaf, especially in the winter. It would go great with soup!

  5. Jolly Jolly
    February 12, 2013    


    I made a fall planting of an Heirloom squash called Blue Hubbard. Each squash weighed more than 8lbs. I’m freezing my squash.

    Just had to say try pressure cooking squash. I cut 4lbs. of squash cut in 1-chunks, and lightly sauteed in a large 12-inch heavy bottom skillet. Poured the squash into a 6-quart pressure cooker. Steamed the squash in a…

    Spiced-Scented Broth

    1 cup water
    1 cinnamon stick broken in two pieces
    5 whole cloves
    4 crushed cardamom pods
    1/4 tsp whole, crushed allspice

    1) Combine the ingredients in the pressure cooker.
    2) Set the steaming rack and basket in place, then add the squash.
    3) Sea Level Pressure Cook—6 min. under HIGH PRESSURE.
    4) When time is up run cold water over the lid, until pressure is released.

    NOTE: High Altitude–Cook 8 min. under HIGH PRESSURE.
    The spice-scented broth is more suited to squash, sweet potatoes, turnips, carrots, and parsnips.

    Pressure cooking preserves all the nutritional values and flavor.
    When steaming the squash in a spice broth it’s ready to serve. Just puree, add a little salt, and butter. “Enjoy! It’s amazing how sweet squash is when cooked under pressure.

    Baked up 3 small loaves that were light and airy, and the flavor of the spiced squash was awesome and intense. I also used the left over Spiced Scented Broth(about 3/4 cup in the bread recipe.

    This is the first time I ever (pressure cooked) squash.

    For preparing longer cooking vegetables, such as winter squash, the efficiency of the pressure cooker can’t be beat.

    Thank You Teresa for the recipe.

  6. Rebecca Kay Rebecca Kay
    February 14, 2013    

    these look so good!

  7. Anna Burke-Herrera Anna Burke-Herrera
    February 22, 2013    

    Printing this for future reference. This will make my bread making so much easier with two little ones.

  8. Rachel Rachel
    September 13, 2013    

    I made this with pumpkin and turned it into cinnamon raisin swirl bread. After the 6 hour rise I stretched 1/2 of the dough into a rectangle, covered with 1/4 cup dark brown sugar, 1 cup of raisins, 2 Tbsp cinnamon and rolled it up and placed in regular loaf pan in the fridge overnight. I allowed it to rise for 4 hours in the morning and baked at 400. It is moist and chewy and the raisins became super plump. Thank you for the great recipe, I may never make yeast sweet breads again!

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