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Squash Rolls


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Serves 15 rolls | Prep Time 2 hours | Cook Time 20 minutes

Why I Love This Recipe

I 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.


Ingredients You'll Need

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


Directions

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.


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