Butternut Squash Dinner Rolls

Turn butternut squash into fluffy, soft dinner rolls. MORE + LESS -

tablespoons plus 1 teaspoon active dry yeast

3/4

teaspoon plus 1 cup sugar, divided

1/2

cup warm water (110-115° F)

cups warm milk (110-115° F)

1/4

cup butter, softened

cups mashed cooked butternut squash

teaspoons salt

1/4

cup wheat germ

- 11-1/2 cups all-purpose flour

Additional butter, melted

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1

In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a floured surface; knead until smooth and elastic, about 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 and divide into thirds; divide each portion into 20 pieces. Shape into balls. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4

Bake at 350° F for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.