- Cooking Time: 20 minutes
- Servings: 15 rolls
- Preparation Time: 2 hours
- 1 cup warm water
- 3/4 cup sugar
- 1 package dry yeast
- 2 teaspoons salt
- 1 cup strained, cooked winter squash (I use butternut)
- 1/2 cup nonfat powered milk
- 5 cups sifted flour
- cooking oil
- Put water and sugar into large bowl of electric mixer.
- Sprinkle yeast into this and allow to stand for 5 minutes.
- Add 3 tablespoons oil, salt, squash and dry milk.
- Beat well at low speed.
- Gradually beat in 2 cups of flour.
- Scrape beater and add the rest of flour by hand, mixing well.
- Let rise.
- Knead gently on a floured counter-top or floured board.
- Roll to 1 inch thickness.
- Cut with floured 2 1/2 inch biscuit cutter.
- Roll edges lightly in oil so that the baked rolls will seperate readily.
- Put into greased pan (9x13") and allow to double in size.
- Bake in pre-heated oven 400 degrees, for about 20 minutes.
- Makes about 15 rolls.
- *Note: I don't roll in oil and add only 1 teaspoon salt.
NotesI needed to bring hamburger buns to a Girl Scout campout, a long time ago and so I decided to make some. Put couldn't find a recipe back in those days, so used this recipe and made them in little tart pans. They were the first to be used that day and I have made them again and again. Also I do make regular rolls out of this great recipe.
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