Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Winter Squash | 1 cup cubed (140g) butternut | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup 2% lowfat milk
- 2 tbsp margarine
- 1/2 cup sugar
- 1 tsp salt
- 1 pack active dry yeast
- 1/4 cup water
- 1 cup winter squash
- 4 1/2 cup flour
- =
Directions
Heat milk margarine, sugar and salt until margarine is melted. Cool to lukewarm. Dissolve yeast in warm water in large mixing bowl. Stir in milk mixture squash and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double about 1 ½ hours. (Dough is ready if indentation remains when touched. ) Punch down dough. Shape into 1' balls. Place 3 balls in each of 24 greased muffin cups, 2 ½' x 1 ¼'. Let rise until double 35 - 45 minutes. Heat oven to 400°F. Bake until light brown, 15 to 20 minutes. Note: Frozen squash may be used. Thaw and bring to room temperature.