Directions:
- In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls.
- Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks. Yield: 5 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.65 Kcal (1481 kJ) | ||
| Calories from fat | 7.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 1% | |
|---|---|---|---|
| Cholesterol | 2.21mg | 1% | |
| Sodium | 87.69mg | 4% | |
| Potassium | 39.02mg | 1% | |
| Total Carbs | 75.36g | 25% | |
| Sugars | 0.62g | 2% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 6.72g | 13% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 227.31 Kcal (952 kJ) | ||
| Calories from fat | 4.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.53g | 1% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 1% | |
| Sodium | 56.36mg | 4% | |
| Potassium | 25.08mg | 1% | |
| Total Carbs | 48.44g | 25% | |
| Sugars | 0.4g | 2% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 4.32g | 13% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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