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Acorn Squash Rolls Recipe
|Lukewarm water||1 Cup (16 tbs)|
|Granulated sugar replacement||1⁄4 Cup (4 tbs)|
|Granulated fructose||1 Teaspoon|
|Dry yeast||1 Tablespoon (1 Package)|
|Acorn squash||1 Cup (16 tbs), cooked and mashed|
|Vegetable oil||3 Teaspoon|
|Dry milk powder||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄4 Cup (68 tbs)|
Serving size: Complete recipe
Calories 2309 Calories from Fat 235
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 6.5 g32.3%
Trans Fat 0 g
Cholesterol 22.5 mg
Sodium 3991.9 mg166.3%
Total Carbohydrates 444 g147.9%
Dietary Fiber 20.5 g82.1%
Sugars 10.5 g
Protein 68 g135%
Vitamin A 18.4% Vitamin C 39.6%
Calcium 36.8% Iron 159.6%
*Based on a 2000 Calorie diet
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.