RecipesMagazine

Harvest Squash Rolls

Harvest Squash Rolls
Harvest Squash Rolls is a vegetarian bread. This recipe serves 24. One serving contains 126 calories, 3g of protein, and 2g of fat. A mixture of flour, salt, butternut squash, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

1
In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the squash, milk, water and butter to 120°-130°.
Ingredients you will need
ButterButter
SquashSquash
All Purpose FlourAll Purpose Flour
SugarSugar
WaterWater
YeastYeast
MilkMilk
SaltSalt
Equipment you will use
Sauce PanSauce Pan
BowlBowl
2
Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Ingredients you will need
DoughDough
All Purpose FlourAll Purpose Flour
3
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Equipment you will use
BowlBowl
5
Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball.
Ingredients you will need
DoughDough
PunchPunch
6
Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
Equipment you will use
Baking SheetBaking Sheet
7
Bake at 400° for 15-18 minutes or until golden.
Equipment you will use
OvenOven
8
Remove from pans to wire racks to cool.
DifficultyHard
Ready In40 m.
Servings24
Health Score1
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
$2/day Diet - Spanish Rice
Tennessee Peach Pudding
Glazed Bananas in Phyllo Nut Cups
Asian Barbecued Pork Loin
Pumpkin Spice Cupcakes with Bourbon Brown Sugar Cream Cheese Frosting
Roasted Garlic and Eggplant Soup
Low-Fat Gravy
Black and White Cupcakes
Sweet Corn with Parmesan and Cilantro
Asian Quinoa
Related recipes
Roasted Garlic and Eggplant Soup
Fruit Salsa with Cinnamon Tortilla Chips
Broiled Vegetable Sandwiches
Cheese Ball Goblin
Magazine
Tennessee Peach Pudding
Glazed Bananas in Phyllo Nut Cups
Asian Barbecued Pork Loin
Pumpkin Spice Cupcakes with Bourbon Brown Sugar Cream Cheese Frosting
Black and White Cupcakes
Sweet Corn with Parmesan and Cilantro
Asian Quinoa
Fruit Salsa with Cinnamon Tortilla Chips
Easter Sugar Sandwich Cookies
Round 2 -Beef Kebob Pita Pockets