INGREDIENTS:
1/2 C. mashed butternut squash
1/4 C. warm tap water
1 T. instant yeast
1/4 C. + 1/2 tsp. sugar
1/4 C. butter (not margarine) softened to room temp.
1/3 C. warm milk
2 1/2 to 3 C. all purpose flour
1 tsp. salt
HOW TO MAKE IT:
For the mashed squash, put the whole squash in the microwave for 5 minutes. Carefully remove, cut in half, seed and peel. Chop the squash up and place on a plate.
Put back in the microwave for 5-6 minutes till tender enough to mash, set aside.
Put the water, yeast and 1/2 tsp. sugar in the bowl of a stand mixer fixed with a dough hook.
Allow to foam up, about 5 minutes.
Add the warm milk, remaining sugar and the butter and begin to mix on low speed to break up the butter.
Start by adding 1 C. of flour at a time to incorporate the butter, depending on the humidity where you live all 3 cups may not be necessary.
After adding the 2nd cup of flour add the mashed butternut squash and salt.
Continue mixing and adding more flour to form a soft dough that pulls away from the side of the bowl.
Turn the dough out onto a lightly floured surface and knead for 1 minute.
Form into a ball and place in a greased bowl.
Cover with a clean towel and allow to rise for 1 hour.
Remove the dough from the bowl, knead a couple of times and pinch off 12 equal size pieces of dough.
Form into a ball and place in a lightly greased 9x13 glass pan.
Cover with the towel and allow to rise again for 1 hour.
Bake the rolls in a 400 degree oven for 15 minutes.
Brush with a little melted butter after baking.
