Harvest Rolls

Makes 12 dinner rolls

1 package active dry yeast 1 tablespoon maple syrup ¼ cup skim milk, heated to 110°F-115°F ½ cup frozen cooked squash, drained 2¼ cups all-purpose flour ¼ cup sugar 3 tablespoons butter, cut into 1 inch pieces ¾ teaspoon salt Vegetable oil cooking spray Egg glaze (1 large egg blended with 1 teaspoon water)

125 Calories (24% from fat) • carb. 20g • pro. 3g • fat 3g • sat. fat 2g • chol. 12mg • sod. 152mg • calc. 16mg • fiber 1g

In a 2-cup liquid measure combine yeast, syrup and milk; let sit until foamy, about 3 - 5 minutes. Stir in squash. In a Cuisinart® food processor fitted with the metal blade process flour, sugar, butter and salt until combined, about 10 seconds. With motor running, pour squash mixture through the feed tube in a steady stream. After dough is formed process until well mixed, about 40 seconds. Dough will be soft and may stick to sides of bowl. This is normal. Place dough in a floured food storage bag and seal the top. Let rise until doubled in size, about 1 hour. Lightly spray an 8-inch round baking pan with vegetable oil cooking spray. Punch dough down and shape into 12 balls. Place, barely touching, in circles in the baking pan. Let rise 45 minutes. About 10 minutes before baking place rack in Cuisinart® Toaster Oven Broiler in position B and preheat oven to 350°F. on the Convection Bake setting. Press the Stop/Start button. Brush rolls with egg glaze and bake until golden brown, about 15 - 18 minutes. Press the Stop/Start button. Serve warm. Directions for non-convection models: Place rack in position B and preheat oven to 350°F. on the Bake setting. Press Stop/Start button. Prepare rolls as directed above and bake until golden brown, about 20 minutes. If rolls are browning too fast, cover with foil for last 5 minutes of baking. Press Stop/Start button.