Harvest Squash Rolls

Ingredients

• 0.3 ounce yeast dry
• 2 tablespoons butter 
• 1 cup butternut squash cooked mashed
• 4.5 cups flour all-purpose
• 1 cup milk 
• 1 teaspoon salt 
• 1 cup sugar 
• 0.5 cup water 

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a small saucepan, heat the squash, milk, water and butter to 120°-130°.
2. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball.
6. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes.
7. Bake at 400° for 15-18 minutes or until golden.
8. Remove from pans to wire racks to cool.