Winter Squash Bread Bun Rolls

If you have extra winter squash like butternut or acorn squash, use them to make dinner rolls. These rolls are light and airy. They have a wonderful yellow color and no one will believe that you made them with winter squash.

Ingredients

2 pkg. or 2 Tbs. yeast
1 Tbs. sugar
1/2 c. warm water, 110° to 115°
1 c. warmed milk, 110° to 115°
1 1/2 c. winter squash, cooked and peeled
1/2 c. sugar
2 tsp. salt
6 Tbs. butter
6 c. flour

Directions

Set oven temperature to 375°.  Grease a 13 x 9-inch baking pan or cake pan. You can also use 2 greased 12-inch cast iron skillets.

In a large mixing bowl, combine yeast, sugar, and water.  Stir to mix.  Place in a warm location and allow the yeast to activate.  This takes between 6 and 10 minutes. 

Add milk, squash, sugar,  salt, shortening and 2 c. flour.  Beat well with a wooden spoon. Gradually stir in the remaining flour, about 1/2 c. at a time, until the dough becomes too hard to stir. Turn the dough out onto a lightly floured surface.  Knead the dough with your hands, adding in more flour as necessary. Knead until the dough is smooth and elastic, or about 8 to 10 minutes. 

Place the dough in a lightly greased bowl and cover with a sheet of plastic wrap, or a tea towel. Place in a warm location until the dough doubles in size.  This takes about an hour to 90 minutes. 

Punch dough down. Turn out on a lightly floured surface.  Divide the dough into 12 pieces.  Form the dough into balls between the palms of your hands.  Place in a prepared pan. Cover with a tea towel and place in a warm location to rise until doubled in size.

Bake for 20 to 25 minutes or until golden brown. 

Brush tops of the hot rolls with butter.