Directions:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Melt 3 tablespoons butter. Add melted butter, squash, egg, sugar, salt, remaining water and 3 cups flour to yeast mixture; 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 until doubled, about 1 hour.
- Punch dough down; turn onto a floured surface. Roll into a 17-in. circle; spread with remaining butter. Cut into 16 wedges. Roll up from wide end and place, pointed end down, 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 20 minutes.
- Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls. Yield: 16 rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 667.36 Kcal (2794 kJ) | ||
| Calories from fat | 42.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 7% | |
|---|---|---|---|
| Cholesterol | 21.68mg | 7% | |
| Sodium | 42.77mg | 2% | |
| Potassium | 68.33mg | 1% | |
| Total Carbs | 138.64g | 46% | |
| Sugars | 16.28g | 65% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 11.3g | 23% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 9.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 234.09 Kcal (980 kJ) | ||
| Calories from fat | 14.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 7% | |
|---|---|---|---|
| Cholesterol | 7.6mg | 7% | |
| Sodium | 15mg | 2% | |
| Potassium | 23.97mg | 1% | |
| Total Carbs | 48.63g | 46% | |
| Sugars | 5.71g | 65% | |
| Dietary Fiber | 0.33g | 4% | |
| Protein | 3.96g | 23% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 3.4mg | 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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