Directions:
- Cook squash until tender.
- Drain, cool and mash.
- In a small bowl, dissolve yeast in warm water.
- In a large bowl, combine 5 cups flour, sugar and salt.
- Stir in yeast mixture, shortening, squash and milk.
- Mix well.
- Stir in remaining flour, 1/2 cup at a time, mixing well after each addition.
- When dough has pulled together, turn it out on a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly grease a large bowl and place the dough in the bowl, turning to coat.
- Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Divide dough into 12 equal pieces and form into rounds.
- Place the rounds in a greased 13x9 inch baking pan.
- Cover with a damp cloth and let rise again until doubled in volume, about 30 minutes.
- Bake at 400 degrees for about 12-15 minutes or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.61 Kcal (1514 kJ) | ||
| Calories from fat | 85.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.54g | 15% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 400.7mg | 17% | |
| Potassium | 206.73mg | 4% | |
| Total Carbs | 59.6g | 20% | |
| Sugars | 6.81g | 27% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 9.34g | 19% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 1mg | 6% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 255.32 Kcal (1069 kJ) | ||
| Calories from fat | 60.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.74g | 15% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 0% | |
| Sodium | 282.92mg | 17% | |
| Potassium | 145.96mg | 4% | |
| Total Carbs | 42.08g | 20% | |
| Sugars | 4.81g | 27% | |
| Dietary Fiber | 2.43g | 14% | |
| Protein | 6.6g | 19% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 0.7mg | 6% | |
| Calcium | 32.2mg | 5% | |
* 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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