Golden Squash Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 1/3 cup sugar
• 2 teaspoons salt
• 2 large eggs, room temperature
• 1 cup mashed winter squash
• 7 to 7-1/2 cups all-purpose flour
• 2/3 cup butter, melted
• 2 tablespoons butter, softened

1. In a large bowl, dissolve yeast in water; let stand 5 minutes. Add sugar, salt, eggs, squash and 3-1/2 cups flour; beat well. Beat in melted butter. By hand, gradually add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
2. Cover and refrigerate 2-4 hours. (May refrigerate up to 3 days). Punch dough down; turn onto a floured surface. Divide dough in half; roll each into a 16-in. circle; spread with softened butter. Cut each circle into 16 wedges. Roll up from wide end and place with pointed end down on greased
3. . Cover and let rise until almost doubled, about 1 hour.
4. Bake at 400u0b0 for 15-20 minutes or until golden brown.

active dry yeast, water, sugar, salt, eggs, winter, flour, butter, butter

Taken from www.tasteofhome.com/recipes/golden-squash-rolls/ (may not work)