Acorn Squash Rolls
|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|
|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.