Butternut Squash Rolls
Butternut Squash Rolls might be just the bread you are searching for. This recipe makes 20 servings with 149 calories, 3g of protein, and 4g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of active yeast, brown sugar, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a lacto ovo vegetarian diet.
Instructions
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.