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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 20 |
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My grandma loves these light moist rolls, and so do my nieces and nephews. They are a great way to use leftover squashor to get non-squash lovers to eat this delicious vegetable! Angela Leschisin of Turtle Lake, Wisconsin Ingredients:
1 tablespoon active dry yeast |
1/4 cup warm water (110° to 115°) |
1 teaspoon sugar |
2/3 cup warm fat-free milk (110° to 115°) |
1 cup mashed cooked butternut squash |
1/3 cup butter, melted |
1/3 cup packed brown sugar |
1 teaspoon salt |
2 cups king arthur premium 100% whole wheat flour |
2 to 2-1/2 cups king arthur unbleached all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and turn onto a floured surface; divide into 20 pieces. Shape each piece into a ball. Place 2 in. apart on baking sheets coated with cooking spray. With a sharp knife, make shallow slashes on top of rolls. Cover and let rise until doubled, about 45 minutes.
4. Bake at 400° for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 20 rolls.
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