Rice'S Mom'S Squash Rolls

• 1 and 2/3 cups milk
• 2 and 2/3 tablespoons butter
• 2 packets active dry yeast
• 1/2 cup warm water
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup boiled and mashed butternut squash or pumpkin
• 6 cups flour, or enough for the right consistency

1. scald milk in a double boiler. add butter. let cool.
2. In separate bowl dissolve 2 packets yeast in 1/2 cup luke warm water.
3. In a large bowl, mix yeast with flour, butternut squash puree, salt, sugar, and milk-butter liquid. Knead and cover. Let rise until double in bulk (about 1 hour or more).
4. Roll out dough, cut and arrange in buttered 10" pans.
5. Brush with melted butter, cover with cloth. Let rise until double in bulk (about 1 hour).
6. Bake at 400u0b0 until golden brown, about 15-20 minutes.
7. Brush with melted butter again while hot.

milk, butter, packets active dry yeast, water, salt, sugar, pumpkin, flour

Taken from food52.com/recipes/7320-rice-s-mom-s-squash-rolls (may not work)