Buns with squash

Squash season is over us, so it can a "fight" to use all the various squash, which the garden is providing you with.

I have used this recipe on classic buns as starting point, while making these squash buns. I did also notice, that the addition of 2 grated squash brought so much moisture into the bun dough, that I had to increase the amount of wheat flour significantly. Another I should perhaps the water part entirely ?

Squash buns: - approx 25 buns

• 1150 g wheat flour
• 50 g sugar
• 100 g rape seed oil 
• 25 g fresh yeast
• 1 egg
• 8 g salt
• 250 g water
• 2 squashes or 600 g squash - roughly grated

1. Weigh all the ingredients directly into the mixing bowl of the stand alone mixer. Keep salt & sugar away from the yeast.
2. Place the bowl on the stand-alone mixer.
3. Start knead the dough at speed 1 for 8 minutes.
4. Afterwards increase the speed to 4, knead for 2 minutes. Check the consistency of the dough. If it is not OK, when knead it at speed 4 for another 2 minutes. Again check the consistency. If needed, knead again for 1 minute and when check consistency of the dough.
5. Remove the dough from the mixing bowl and place it on the kitchen table sprinkled with flour.
6. Let the entire dough raise for approx 20 minutes under a damp cloth.
7. When you evaluate, that the dough has raise enough, divide the dough into smaller pieces with a weight of 85 g each.
8. Shape the dough pieces into bun shapes. Place the bun pieces on the baking tray covered with baking parchment. 
9. Let the bun raise for second time for approx 40 minutes under a tea towel.
10. Heat up the oven to 200'C.
11. Bake the bun at 200'C for 20 minutes.
12. Cold down the buns, before serving them with a nice cup of tea/coffee.