Butternut Squash Buns

This is a recipe that I'm trying for the first time, and I'm going to share with you how it turns out. I previously peeled, sliced and dehydrated two butternut squashes. Then I ground them up into a flour. I am loosely basing this recipe on the previous Paleo Dinner Roll recipe that I posted with my Chili recipe.

Ok, so I posted the recipe below just so someone can learn from it. These were TERRIBLE! I think what made them terrible was the fact that I made my own squash flour instead of buying more Anti-Grain Flour - which is awesome by the way! I will be posting some recipes that I've made with these flours soon!

Dinner Rolls (Adapted from here)

Ingredients

• 1 cup tapioca flour (starch)
• 1 cup squash flour
• 2 teaspoon sea salt
• 1 cup water
• 1/2 cup coconut oil
• 1/2 cup grass fed ghee
• 2 large egg, whisked
• 1 tsp baking powder
• 1/2 tsp baking soda
• optional: 1 tbsp fresh chopped chives or garlic or onions or other herbs, 1/2 cup grated cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Combine the tapioca flour, squash flour, salt, baking powder, and baking soda a in a medium bowl. Mix well and break up any chunks.
3. Pour in oil and warm water and beat together. Add the whisked egg and continue mixing until well combined.
4. Spoon out about two tablespoons of the dough and roll into balls. Use extra tapioca flour in the palms of your hands so the dough does not stick.
5. Place each roll of dough onto a greased baking pan or parchment paper
6. Bake for 35 minutes.