Directions:
- In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the squash, milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. 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 in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 400° for 15-18 minutes or until golden. Remove from pans to wire racks to cool. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.07 Kcal (1696 kJ) | ||
| Calories from fat | 9.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.05g | 2% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 1% | |
| Sodium | 102.42mg | 4% | |
| Potassium | 54.46mg | 1% | |
| Total Carbs | 86.85g | 29% | |
| Sugars | 5.41g | 22% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 223.99 Kcal (938 kJ) | ||
| Calories from fat | 5.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.58g | 2% | |
|---|---|---|---|
| Cholesterol | 1.52mg | 1% | |
| Sodium | 56.63mg | 4% | |
| Potassium | 30.11mg | 1% | |
| Total Carbs | 48.02g | 29% | |
| Sugars | 2.99g | 22% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 4.18g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9mg | 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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