* Exported from MasterCook *
Rolls, Honey-Squash Dinner
Recipe By :Marcia Whitney
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Low Fat
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 tsp active dry yeast -- (2 pkgs/1/4 oz each)
2 teaspoons salt
1/4 teaspoon ground nutmeg
6 C all-purpose flour -- (to 6 1/2C)
1 1/4 cups 2% milk
1/2 cup butter -- cubed
1/2 cup honey
12 ozs frozen mashed winter squash -- thawed (about 1 1/3C)
1 large egg -- room temperature, lightly beaten
Poppy seeds -- salted pumpkin seeds or
pepitas, or sesame seeds
These puffy dinner rolls take on rich color when you add squash to
the dough. Any squash variety works. I've even used cooked carrots.
Prep: 40 min. + rising
Bake: 20 min.
In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small
saucepan, heat milk, butter and honey to 120-130F. Add to dry
ingredients; beat on medium speed 2 minutes. Add squash; beat on high
2 minutes. Stir in enough remaining flour to form a soft dough (dough
will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6
to 8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and
shape into 24 balls. Divide between 2 greased 9" cast-iron skillets
or round baking pans. Cover with kitchen towels; let rise in a warm
place until doubled, about 45 minutes.
Preheat oven to 375F. Brush tops with beaten egg; sprinkle with
seeds. Bake until dark golden brown, 20 to 25 minutes. Cover loosely
with foil during the last 5 to 7 minutes if needed to prevent
overbrowning. Remove from pans to wire racks; serve warm.
Tips: Feel free to substitute 1 1/3 cups canned pumpkin or your own
mashed butternut or acorn squash for the frozen version.
Try baking these in a cast-iron skillet for a beautiful, rustic presentation
Cal 186, Fat 5g, Carb 32g, Sod 238mg, Fiber 1g, Pro 4g
Review: Awesome dinner rolls! Super fluffy and flavourful. A definite keeper!
Review: Excellent! Next time I will bake them at 350 for a little
longer because the inside was still slightly doughy. But they were
oh-so-delicious!
Review: Fantastic! Everyone loved these dinner rolls at Thanksgiving
Dinner! Didn't tell the kids they had squash in them until after they
gobbled them up!
Review: These are delicious! They are a great color, light and
fluffy, and a nice dough to work with. I've also made these with half
white flour and half whole wheat flour and that worked out great as well.
S(Internet address):
https://www.tasteofhome.com/recipes/honey-squash-dinner-rolls/
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Per Serving (excluding unknown items): 189 Calories; 5g Fat (22.0%
calories from fat); 5g Protein; 33g Carbohydrate; 1g Dietary Fiber;
20mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
NOTES : 2020 - 0120