| 1 | cup milk |
| 1/2 | cup sugar |
| 2 | tablespoons butter or margarine |
| 1 | teaspoon salt |
| 1 | package regular or quick active dry yeast |
| 1/4 | cup warm water (105°F to 115°F) |
| 1 | cup mashed cooked winter squash (1 medium) or 1 cup canned squash |
| 4 1/2 | cups Gold Medal® all-purpose flour |
| 1. | Heat milk, sugar, butter and salt in 1-quart saucepan until butter is melted; cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in milk mixture, squash and 2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle. |
| 2. | Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double (Dough is ready if indentation remains when touched.) |
| 3. | Grease 24 regular-size muffin cups. Punch down dough. Shape into 1-inch balls. Place 3 balls in each muffin cup. Cover and let rise in warm place 30 to 45 minutes or until double. |
| 4. | Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown. |
|
| For best results, only use a stick spread containing more than 65% vegetable oil. |
|
| Add 1 1/2 teaspoons dried thyme or sage leaves with the flour to give these subtly sweet rolls a heavenly herb flavor. |
Nutrition Information:
115 ( 10 ); 1 g ( 0g); 0mg; 115 mg; 24 g ( 1 g); 3 g 8 %; 0%; 2 %; 6 % 1 ; 1/2