Buttery Butternut Squash Rolls and Wisconsin Chili

A thirty-something went dancing, and now she cannot bend either leg. I won’t say who. But I’m sure butter will help.

 

Buttery Butternut Squash Rolls and Wisconsin Chili

Adapted from Food and Wine

1 1/4 cups whole milk

1/2 cup butternut squash puree

2 tablespoons sugar

One cup of sourdough starter

1 large egg, beaten

4 1/4 cups all-purpose flour, plus more for dusting

2 1/2 teaspoons table salt

1 stick unsalted butter, cut into tablespoons, plus 6 tablespoons melted butter

Canola oil, for greasing

Instructions

In a small saucepan, combine the milk, squash puree and sugar and cook over low heat, whisking, until the milk is lukewarm and the sugar is dissolved. Remove the pan from the heat. Whisk in the sourdough and egg; let stand until foamy, 10 minutes.

In the bowl of a stand mixer fitted with the paddle, beat the 4 1/4 cups of flour and the salt at low speed just to combine. With the machine on, slowly add the warm milk mixture and beat until incorporated, about 1 minute. Beat in 1 tablespoon of the butter until completely incorporated; scrape down the side of the bowl. Add the remaining 7 tablespoons of butter, 1 tablespoon at a time. Beat the dough until well combined, about 2 minutes.

Fit the mixer with the dough hook. Knead the dough at medium speed until smooth, occasionally scraping down the side of the bowl and dusting with 1 to 2 tablespoons of flour if the dough sticks, about 5 minutes. Transfer the dough to a lightly oiled bowl, turn to coat with oil and cover with plastic wrap. Let stand in a warm place until doubled in bulk, about 2 hours.

Line 2 baking sheets with parchment paper. Gently press down on the dough; it should be tacky. Divide the dough into 36 equal pieces and cover with plastic wrap. Gently squeeze 1 piece of dough through your thumb and index finger to form a ball; pinch the bottom. Place the ball pinched side down on the prepared sheet. Repeat with the remaining pieces of dough, spacing the balls 1 1/2 inches apart. Loosely cover the rolls with plastic wrap and let rest in a warm place until doubled in size, about 1 hour.

Preheat the oven to 400°. Brush the tops of the rolls with the melted butter. Bake for 15 to 18 minutes, until golden and cooked through, shifting the pans from top to bottom and front to back halfway through baking. Serve warm.

 

 

 

Troy’s Wisconsin Chili

Adapted from Penzeys

1 lb. lean ground beef

5 bratwurst sausages, casings removed

1 tsp. garlic powder

1 sweet onion, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 red bell pepper, chopped

6-7 garlic cloves, minced

1 jalapeño pepper, seeded, deveined and minced

8 oz. sliced white mushrooms

1 29-oz. can tomato sauce

1 14.5-oz. can diced tomatoes

1 12-oz. can tomato paste

1 16-oz. can dark red kidney beans

1 16-oz. can pinto beans

1 12-oz. bottle beer

1-2 tsp. salt (to taste)

1 tsp. pepper

1-2 TB. Chili powder

1-2 tsp. ground cumin

1/2-1 tsp. Cayenne pepper

1 tsp. Oregano

1 tsp. ground coriander

1/4 tsp. white pepper

In a large skillet, combine the beef, bratwurst and granulated garlic. Cook over medium-high heat until browned, stirring frequently to break up the lumps—about 10 minutes. Transfer to a large stock pot. Discard all but 1 TB. of the drippings in the skillet. Add the onion, bell peppers, garlic and mushrooms. Cook over medium heat until softened, stirring often, 8-10 minutes. Transfer to the pot. Add the tomato sauce, diced tomatoes, tomato paste, beans, beer, salt and seasonings. Stir to combine. Cook over low heat for 2-3 hours. Serve with freshly shredded Wisconsin cheddar cheese, sour cream and chopped green onions.

I love the fall like Izzy loves a cardboard box.