Yesterday I made a squash cake, because I had too many squash, today it’s all about quick squash buns which are soft and delicious for your lunch or breakfast.
The grated squash, get the buns to be more fluffy and keeps a little longer without being dry. They are great, freezing down and removed from the freezer 30 min. before you put them in the oven for 8 minutes. The dough is enough for about 12 buns, consider whether or not you should do double portion. Enjoy!
Dissolve yeast in water and add salt, sugar, oil, chopped walnuts, psyllium husk, grated squash whole wheat flour and wheat flour.
Knead into a smooth and shiny dough and let it rise, covered, for about 1 hour.
Put the buns on a lined baking sheet and let them rise for 20 minutes covered of a wet dishcloth. Bake the buns at 200C for about 18-20 minutes, until golden and baked through.