Directions:
- In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in 1 teaspoon sugar; let stand for 5 minutes. Add the squash, milk powder, oil, salt, 2 cups flour and remaining water and sugar; beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rest for 10 minutes.
- Turn dough 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; turn onto a floured surface. Roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
- Bake at 375° for 20 -25 minutes or until golden brown. Cool on a wire rack. Brush with butter. Yield: 15 rolls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 697.5 Kcal (2920 kJ) | ||
| Calories from fat | 34.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 161.36mg | 7% | |
| Potassium | 87.91mg | 2% | |
| Total Carbs | 144.17g | 48% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 13.63g | 27% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.2mg | 1% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 227.95 Kcal (954 kJ) | ||
| Calories from fat | 11.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 6% | |
|---|---|---|---|
| Cholesterol | 0.72mg | 1% | |
| Sodium | 52.73mg | 7% | |
| Potassium | 28.73mg | 2% | |
| Total Carbs | 47.12g | 48% | |
| Sugars | 0.28g | 3% | |
| Dietary Fiber | 0.47g | 6% | |
| Protein | 4.45g | 27% | |
| Vitamin C | 0.7mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 6.1mg | 2% | |
* 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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