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Acorn Squash Rolls

Diabetic.Foodie's picture
  Lukewarm water 1 Cup (16 tbs)
  Granulated sugar replacement 1⁄4 Cup (4 tbs)
  Granulated fructose 1 Teaspoon
  Dry yeast 1 Tablespoon (1 Package)
  Acorn squash 1 Cup (16 tbs), cooked and mashed
  Vegetable oil 3 Teaspoon
  Salt 2 Teaspoon
  Dry milk powder 1⁄2 Cup (8 tbs)
  All purpose flour 4 1⁄4 Cup (68 tbs)

Combine the water, sugar replacement, fructose, and yeast in a large bowl; stir to dissolve yeast.
Beat in the squash, oil, salt, and dry milk.
Gradually, beat in as much flour as possible.
Turn out onto a floured surface and knead remaining flour into dough.
Knead until smooth and elastic.
Allow to rise until double in size.
Divide dough into 22 pieces.
Roll each piece into a ball.
Place, all together, in a well-greased rectangular loaf pan.
Cover and allow to rise again.
Bake at 400F (200C) for about 25 to 30 minutes or until done.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2309 Calories from Fat 235

% Daily Value*

Total Fat 27 g41.5%

Saturated Fat 6.5 g32.3%

Trans Fat 0 g

Cholesterol 22.5 mg7.5%

Sodium 3991.9 mg166.3%

Total Carbohydrates 444 g147.9%

Dietary Fiber 20.5 g82.1%

Sugars 10.5 g

Protein 68 g135%

Vitamin A 18.4% Vitamin C 39.6%

Calcium 36.8% Iron 159.6%

*Based on a 2000 Calorie diet

Acorn Squash Rolls Recipe