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Squash Rolls

Holidaycooking's picture
  Milk 1 Cup (16 tbs)
  Margarine/Butter 2 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Active dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs) (105 To 115°)
  Mashed cooked winter squash 1 Cup (16 tbs)
  Gold medal all purpose flour 5 Cup (80 tbs)

Heat milk, margarine, sugar and salt until margarine is melted.
Cool to lukewarm.
Dissolve yeast in warm water in large mixing bowl.
Stir in milk mixture, squash and 2 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.) Punch down dough.
Shape into 1-inch balls.
Place 3 balls in each of 24 greased muffin cups, 2 1/2 x 1 1/4 inches.
Let rise until double, 30 to 45 minutes.
Heat oven to 400°.
Bake until light brown, 15 to 20 minutes.
2 dozen rolls.
1 cup frozen squash, thawed and brought to room temperature, can be substituted for the fresh squash.

Recipe Summary

Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 829 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.2%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 22.6 mg7.5%

Sodium 2055.2 mg85.6%

Total Carbohydrates 130 g43.4%

Dietary Fiber 8.4 g33.8%

Sugars 118.8 g

Protein 14 g27.2%

Vitamin A 218.3% Vitamin C 26.1%

Calcium 28.9% Iron 10.8%

*Based on a 2000 Calorie diet

Squash Rolls Recipe