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Butternut Squash Rolls Recipe

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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 squash—or to get non-squash lovers to eat this delicious vegetable! —Angela Leschisin of Turtle Lake, Wisconsin

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Healthy

Diabetic Friendly

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Butternut Squash Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 20 Servings

30 15 45

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 whole wheat flour
2 to 2-1/2 cups all-purpose flour

Directions

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.
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.
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.
Bake at 400° for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 20 rolls.

Nutritional Analysis: One roll equals 147 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 156 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Butternut Squash Rolls in Light & Tasty October/November 2001, p31

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