HOMEMADE BUTTERNUT SQUASH ROLLS

Homemade Butternut Squash Rolls image

My grandma loves these light moist rolls, and so do my nieces and nephews. They are a great way to use leftover squash-or to get non-squash lovers to eat this delicious vegetable! -Angela Leschisin of Turtle Lake, Wisconsin

Provided by Taste of Home

Time 45m

Yield 20 rolls.

Number Of Ingredients 10

Ingredients

1 tablespoon active dry yeast
1/4 cup warm water (110° to 115°)
1 teaspoon sugar
2/3 cup warm fat-free milk (110° to 115°)
1 cup mashed cooked butternut squash
1/3 cup butter, melted
1/3 cup packed brown sugar
1 teaspoon salt
2 cups whole wheat flour
2 to 2-1/2 cups all-purpose flour

Steps:

In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down and turn onto a floured surface; divide into 20 pieces. Shape each piece into a ball. Place 2 in. apart on baking sheets coated with cooking spray. With a sharp knife, make shallow slashes on top of rolls. Cover and let rise until doubled, about 45 minutes. , Bake at 400° for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 147 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 156mg sodium, Carbohydrate 26g carbohydrate, Fiber 2g fiber), Protein 4g protein.