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Name: Winter Squash Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 1 ts Sugar; 1 c Pureed winter squash; 1/3 c Light brown sugar, firmly; 1 Egg, lightly beaten; 1 Egg, lightly beaten, for; 1 Egg white AND; 1 tb Lemon Rind grated; 1 -2 tsp salt (optional. I; 1 c Raisins; 1 c Skim or lowfat milk,; 1/4 c Butter (1/2 stick); 1/4 ts Ginger; 1/8 ts Mace; 2 pk Active dry yeast; 1/4 c Warm water; 1/4 ts Cinnamon; 4 c All purpose flour; 2 c Whole wheat flour

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INGREDIENTS

1 ts Sugar
1 c Pureed winter squash
1/3 c Light brown sugar, firmly
1 Egg, lightly beaten
1 Egg, lightly beaten, for
1 Egg white AND
1 tb Lemon Rind ; grated
1 -2 tsp salt (optional. I
1 c Raisins
1 c Skim or lowfat milk,
1/4 c Butter (1/2 stick)
1/4 ts Ginger
1/8 ts Mace
2 pk Active dry yeast
1/4 c Warm water
1/4 ts Cinnamon
4 c All purpose flour
2 c Whole wheat flour

Rolls

INSTRUCTIONS

In mixing bowl, dissolve yeast in water and sugar. In a saucepan, scald the milk with the butter. Turn off heat and add raisins if desired. Let the milk mixture cool, then mix in the squash. When milk mixture is cooled to lukewarm (baby bottle temperature), mix into yeast with brown sugar, beaten egg white and whole egg, lemon rind, salt, cinnamon, ginger, and mace. Add 2 c whole wheat flour, then enough white flour to make a workable dough. Turn out onto a floured board and knead about 8 minutes, until dough is smooth and elastic, adding all purpose flour as needed to prevent sticking. Place the dough in a greased bowl, then turn to coat the top. Cover bowl with a wet towel and set in a warm, draft-free place to rise until double, about 1 1/2 hours. Punch down the dough, turn back onto the floured board, and divide in half. Form each half into 12 balls, and place on a 2 greased baking sheets. Cover with moist towels and set in a warm place to rise for 1 hour. Preheat oven to 375 degrees. When rolls have risen to double, lightly brush with the beaten egg and bake for 15 minutes or until rolls are golden brown. Cool on sheets for 5 minutes, then remove to a rack to finish cooling. These rolls freeze well. Makes 24. Source: Jane Brodys Good Food Gourmet * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN Posted to MC-Recipe Digest V1 #702 by Lisa Clarke on Aug 1, 9

NOTES

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Winter Squash Rolls

1 ts Sugar
1 c Pureed winter squash
1/3 c Light brown sugar, firmly
1 Egg, lightly beaten
1 Egg, lightly beaten, for
1 Egg white AND
1 tb Lemon Rind grated
1 -2 tsp salt (optional.  I
1 c Raisins
1 c Skim or lowfat milk,
1/4 c Butter (1/2 stick)
1/4 ts Ginger
1/8 ts Mace
2 pk Active dry yeast
1/4 c Warm water
1/4 ts Cinnamon
4 c All purpose flour
2 c Whole wheat flour

In mixing bowl, dissolve yeast in water and sugar.  In a saucepan, scald  the milk with the butter. Turn off heat and add raisins if desired. Let the  milk mixture cool, then mix in the squash.    When milk mixture is cooled to lukewarm (baby bottle temperature), mix into  yeast with brown sugar, beaten egg white and whole egg, lemon rind, salt,  cinnamon, ginger, and mace. Add 2 c whole wheat flour, then enough white  flour to make a workable dough. Turn out onto a floured board and knead  about 8 minutes, until dough is smooth and elastic, adding all purpose  flour as needed to prevent sticking. Place the dough in a greased bowl,  then turn to coat the top. Cover bowl with a wet towel and set in a warm,  draft-free place to rise until double, about 1 1/2 hours.    Punch down the dough, turn back onto the floured board, and divide in half.  Form each half into 12 balls, and place on a 2 greased baking sheets. Cover  with moist towels and set in a warm place to rise for 1 hour.    Preheat oven to 375 degrees. When rolls have risen to double, lightly brush  with the beaten egg and bake for 15 minutes or until rolls are golden  brown. Cool on sheets for 5 minutes, then remove to a rack to finish  cooling. These rolls freeze well. Makes 24.    Source: Jane Brodys Good Food Gourmet    * The Polka Dot Palace BBS  1-201-822-3627  Posted by FAYLEN    Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@gaf.com> on Aug 1,  9

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Nutrition

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Serving Size: 1 Roll (50g)
Recipe Makes: 24 Rolls

Calories: 172
Calories from Fat: 22 (13%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.2g
Cholesterol 5.1mg		2 %
Sodium 202.9mg		7 %
Potassium 179.2mg		5 %
Total Carbohydrate 34.8g		10 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 32.3g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 172

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