In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes.
Add the milk, butter, squash, salt and remaining sugar; mix until smooth.
Add wheat germ and 4 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into thirds; divide each portion into 20 pieces.
Shape into balls.
Place on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 350F for 15-17 minutes or until golden brown.
Brush with butter.
Remove to wire racks. Yield: 5 dozen.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (43g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 14 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.5mg||1 %|
|Sodium 276.6mg||10 %|
|Potassium 70.1mg||2 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.5g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 104
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