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Squash Dinner Rolls

1 1/2 cup white all purpose flour, divided (up to 2 1/2 cups)
1 cup whole wheat flour
2 packages baker's yeast
2 tsp. salt
1/2 cup fat free milk
2 oz. honey
2 tbsp. Margarine, 80% fat, unsalted
3/4 cup Squash, winter, cooked, frozen , mashed
1 egg

   Preheat oven to 375F. Mix 1 1/2 cups all purpose flour, whole wheat flour, yeast, and salt. Add milk,
  honey, and margarine to a pot and heat over medium heat unto hot. Combine milk mixture with flour mixture,
  blending until smooth. Add in squash and egg. Stir in enough of the extra flour to form a soft dough.
  Knead dough until elastic, about 5 minutes. Lay dough in a greased bowl and let rise, covered in a warm
  place 30 to 45 minutes, dough should be doubled in size. Punch down dough. Separate dough into 24 portions
  and form into round rolls. Place in greased muffin tins. Bake 20 to 25 minutes. Makes 24 servings.

   Nutrition Facts Amount Per Serving: Calories 64.4, Total Carbs 11.1g, Dietary Fiber 1.1g, Sugars 0.6g,
                                                         Total Fat 1.4g, Saturated Fat 0.3g, Unsaturated Fat 1.1g, Potassium 43.5mg,
                                                         Protein 2.2g, Sodium 200.2mg
                                                         Dietary Exchanges: 1/2 Starch