Acorn Squash Rolls Recipe
Ingredients
| Lukewarm water | 1 Cup (16 tbs) | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| 1 tsp granulated fructose | ||
| Dry yeast | 1 | |
| 1 cup acorn squash, cooked and mashed | ||
| Vegetable oil | 3 Teaspoon | |
| Salt | 2 Teaspoon | |
| Milk powder | 1/2 Cup (16 tbs) | |
| All purpose flour | 4 1/4 Cup (16 tbs) | |
Directions
Combine the water, sugar replacement, fructose, and yeast in a large bowl; stir to dissolve yeast.
Beat in the squash, oil, salt, and dry milk.
Gradually, beat in as much flour as possible.
Turn out onto a floured surface and knead remaining flour into dough.
Knead until smooth and elastic.
Allow to rise until double in size.
Divide dough into 22 pieces.
Roll each piece into a ball.
Place, all together, in a well-greased rectangular loaf pan.
Cover and allow to rise again.
Bake at 400F (200C) for about 25 to 30 minutes or until done.
Beat in the squash, oil, salt, and dry milk.
Gradually, beat in as much flour as possible.
Turn out onto a floured surface and knead remaining flour into dough.
Knead until smooth and elastic.
Allow to rise until double in size.
Divide dough into 22 pieces.
Roll each piece into a ball.
Place, all together, in a well-greased rectangular loaf pan.
Cover and allow to rise again.
Bake at 400F (200C) for about 25 to 30 minutes or until done.
Chef
