Butternut Squash Rolls

Name: Butternut Squash Rolls
Ingredients: 1 package (1/4 ounce) active dry yeast; 1 cup warm whole milk (110° to 115°); 1/4 cup warm water (110° to 115°); 3 tablespoons butter, softened; 2 teaspoons salt; 1/2 cup sugar; 1 cup mashed cooked butternut squash; 5 to 5-1/2 cups all-purpose flour, divided

8 ingredients

4 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/4 cup warm water (110° to 115°)
3 tablespoons butter, softened
2 teaspoons salt
1/2 cup sugar
1 cup mashed cooked butternut squash
5 to 5-1/2 cups all-purpose flour, divided

Directions

1

In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Form into rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
4

Bake at 375° for 20-25 minutes or until golden brown.