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“1001 More Low Fat Recipes. This can be made with pumpkin, Hubbard or acorn squash or sweet potatoes.”
READY IN:
40mins
SERVES:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 1 ½ cups flour, whole wheat flour, yeast and salt in mixing bowl.
  2. Heat milk, honey and butter in a small saucepan until very hot (125-130*). Add milk mixture to flour mixture, mixing until smooth.
  3. Mix in squash and egg. Mix in enough of the remaining flour to make a smooth dough.
  4. Knead dough on floured surface until smooth and elastic, about 5 minutes.
  5. Place dough in greased bowl; let stand, covered, in a warm place until doubled in size, 30-45 minutes. Punch down.
  6. Divide dough into 24 pieces; shape into balls and place in greased muffin tins.
  7. Let rise until almost doubled in size, 30 minutes.
  8. Bake at 375 until browned, 20-25 minutes.

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