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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 24 |
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1001 More Low Fat Recipes. This can be made with pumpkin, Hubbard or acorn squash or sweet potatoes. Ingredients:
1 1/2-2 1/2 cups flour |
1 cup whole wheat flour |
2 teaspoons fast rising yeast (2 packages) |
1 -2 teaspoon salt |
1/2 cup milk |
1/4 cup honey |
1 -2 tablespoon butter |
3/4 cup mashed cooked winter squash |
1 egg |
Directions:
1. Combine 1 1/2 cups flour, whole wheat flour, yeast and salt in mixing bowl.
2. Heat milk, honey and butter in a small saucepan until very hot (125-130*). Add milk mixture to flour mixture, mixing until smooth.
3. Mix in squash and egg. Mix in enough of the remaining flour to make a smooth dough.
4. Knead dough on floured surface until smooth and elastic, about 5 minutes.
5. Place dough in greased bowl; let stand, covered, in a warm place until doubled in size, 30-45 minutes. Punch down.
6. Divide dough into 24 pieces; shape into balls and place in greased muffin tins.
7. Let rise until almost doubled in size, 30 minutes.
8. Bake at 375 until browned, 20-25 minutes.
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