Butternut Squash Dinner Rolls
- CW 9/2000
Serving Size : 60 Preparation Time :0:00
Categories : !! BlueRibbon
Amount Measure Ingredient -- Preparation Method
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2 tablespoons plus 1 teaspoon active dry yeast
3/4 teaspoon plus 1 cup sugar -- divided
1/2 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/4 cup butter -- softened
2 cups mashed cooked butternut squash
2 teaspoons salt
1/4 cup toasted wheat germ
10 cups all-purpose flour -- (10 to 11 1/2)
Additional butter
These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December. Retired from the restaurant business, I have 16 grandchildren.
SERVINGS 60
PREP 30 min.
COOK 15 min.
• In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes.
• Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth.
• 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 and divide into thirds; divide each portion into 20 pieces.
• Shape into balls.
• Place on greased baking sheets.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 350° for 15-17 minutes or until golden brown.
• Brush with butter.
• Remove to wire racks.
Yield: 5 dozen.
Description:
"Honorable Mention Squash Contest"
Source: "http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=12979"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha)"
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Per Serving (excluding unknown items): 84 Calories; 1g Fat (11.1% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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