Diabetic Squash Dinner Rolls
1-1/2 to 2-1/2 cups all-purpose flour
1 cup whole wheat flour
2 packages fast-rising yeast
1-2 teaspoons salt
1/2 cup fat-free milk
1/4 cup honey
1-2 tablespoons margarine
3/4 cup mashed cooked winter squash
1 egg
Combine 1-1/2 cups all-purpose flour, whole wheat flour, yeast, and salt in large mixing bowl. Heat milk, honey, and margarine in small saucepan until very hot
(125-130° F.). Add milk mixture to flour mixture, mixing until smooth. Mix in squash and egg. Mix in enough remaining 1 cup all-purpose flour to make smooth dough.
Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl; let stand, covered, in warm place until double in size, 30 to 45 minutes. Punch down dough.
Divide dough into 24 pieces; shape into balls and place in greased muffin tins. Let rise until almost double in size, about 30 minutes. Bake at 375° F. until browned, 20 to 25 minutes.
Nutritional Information Per Serving (1 roll):
Calories: 70, Fat: 0.9 g, Cholesterol: 0 mg,
Sodium: 100 mg, Protein: 2.2 g, Carbohydrate: 13.5 g
Diabetic Exchanges: 1 Bread
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