Squash Cloverleafs

I made this bread a few weeks ago and have forgotten to link to Little Thumbs Up event, ingredient for this month is Orange, and today is the last day for linking. I'm not late, not late, just on time! haha!

These are little rolls, baked in a muffin pan. They look really puffy cute to me!

Some of the ingredients used are pumpkin puree, orange zest and Grand Marnier. I've used my homemade pumpkin puree which I made a while back and kept them frozen in containers, really convenient to have some pumpkin puree around. The dough is easy to handle, soft but not at all sticky. 

When the dough has completed it's first rising, it is punched down and divided into 12 equal pieces. Each piece is then divided into three equal sized smaller pieces. Roll each small piece into a smooth round and place them in a greased muffin cup, 3 rounds to a cup, and allow to rise until doubled in size. I actually quite enjoy this step of popping the little rounds in the muffin cup. :)

They do not take long to rise, by the time I finished with the last one, the first few ones are already risen and puffy. 

Bake in a preheated oven at 400F, for 15 minutes until they are golden brown and the bottom sounds hollow when tapped with your finger.

It looks cute and puffy, and I like the golden yellow colour of these rolls.

Texture is soft, not the kind of fluffy soft, but they are soft. The taste of the orange really shines through, though it is a little too orangey for me! Haha! Maybe with a little bit less of Grand Marnier would be less orangey in taste.

These are nice when eaten warm with some salted butter, and the next day, they are good dunked in coffee! 

Squash Cloverleafs
(adapted from "The Bread Bible", Beth Hensperger)
Makes 12 cloverleaf rolls
1/4 cup warm water (105 to 115F)
1 tablespoon (1 package) active dry yeast
pinch of brown sugar
3/4 cup warm milk (105 to 115F)
1/4 cup orange liqueur, such as Grand Marnier
1 cup winter squash or pumpkin puree
3 tablespoons brown sugar
grated zest of 1 orange
2 teaspoons salt
6 tablespoons (3/4 stick) unsalted butter, melted
4 to 4-1/2 cups unbleached all-purpose flour or bread flour
melted butter for brushing (optional)

1. Pour the warm water in a small bowl. Sprinkle the yeast and pinch of brown sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.
2. In a large bowl using a whisk or in the work bowl of a heavy-duty electric mixer fitted with the paddle attachments, combine the milk, liqueur, squash, brown sugar, orange zest, salt, and butter. Add the yeast mixture and 2 cups of the flour. Beat until smooth and creamy, about 2 minutes. Gradually add the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if mixing by hand.
3. Turn the dough out onto a lightly floured work surface and knead until satiny and elastic, about 4 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. This should be a very smooth dough.  If kneading by machine, switch from the paddle to the dough hook and knead for 3 to 4 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.
4. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 hour.
5. Gently deflate the dough. Turn the dough out onto the lightly floured work surface. Lightly grease twelve 1-5/8-inch round muffin cups. Divide the dough into 4 equal portions. Divide each of these portions into 3 equal portions, and shape these into small balls about the size of a walnut (about 1 inch in diameter). Arrange 3 balls of dough in each of the muffin cups. Cover loosely with plastic wrap and let rise until doubled in bulk, about 20 minutes.
6. Twenty minutes before baking, preheat the oven to 400F. Place the muffin tins on a rack in the center of the oven and bake for 12 to 15 minutes, or until golden brown and the rolls sound hollow when tapped with your finger. Remove the rolls immediately from the muffin tins and transfer to cooling racks. Serve them warm.

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This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Ann of Anncoo Journal . 

and 

Cook-Your-Books #11 hosted by Kitchen Flavours