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Add a photoServings: 12
Ingredients
- 1 Tbsp. active dry yeast
- 1/4 c. hot water -- (110-115)
- 1 tsp sugar
- 2/3 c. hot lowfat milk -- (110-115)
- 1 c. mashed cooked butternut squash
- 1/3 c. butter or possibly margarine -- melted
- 1/3 c. packed brown sugar
- 1 tsp salt
- 2 c. whole wheat flour
- 2 c. all-purpose flour
Directions
- In a mixing bowl, dissolve yeast in hot water. Add in sugar. Let stand for 5 min.
- Stir in lowfat milk, squash, butter, brown sugar and salt. Add in whole wheat flour.
- Beat on medium speed for 2 min. Stir in sufficient flour to create a soft dough.
- Turn onto floured surface. Knead till smooth and elastic, about 10 min.
- Place in bowl coated with nonstick spray, turning once to coat top. Cover and let rise in a hot place till doubled, about 1 hour.
- Punch down dough and turn onto a floured surface. Divide into 20 pcs. Shape each piece into a ball. Place 2" apart on baking sheets coated with nonstick spray.
- With a sharp knife, make shallow slashes on top of rolls. Cover and let rise till doubled, about 45 min. Bake at 400 for 11-13 min or possibly till golden. Remove from pans to wire racks to cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 12 servings | |
| Calories 226 | |
| Calories from Fat 51 | 23% |
| Total Fat 5.88g | 7% |
| Saturated Fat 3.43g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 240mg | 10% |
| Potassium 188mg | 5% |
| Total Carbs 38.96g | 10% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.34g | 5% |
| Protein 5.89g | 9% |
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