, and black peppercorns.
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 yeast 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.Season with salt and black pepper.
Serve in a large bowl and garnish with scallion greens and additional chutney.. About this recipe.The key to this fried rice recipe is to make sure you don't use just-cooked rice.
If you can, use day–old leftover rice, so it's nice and dry.We like stash leftover rice in the freezer, so we have some ready when the urge to make fried rice hits.. How to Make Takeout-Style Fried Rice at Home.