Homemade Butternut Squash Rolls

• 1 tablespoon active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 teaspoon sugar
• 2/3 cup warm fat-free milk (110u0b0 to 115u0b0)
• 1 cup mashed cooked butternut squash
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 1 teaspoon salt
• 2 cups whole wheat flour
• 2 to 2-1/2 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. beat on medium speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and turn onto a floured surface; divide into 20 pieces. Shape each piece into a ball. Place 2 in. apart on
4. coated with cooking spray. With a sharp knife, make shallow slashes on top of rolls. Cover and let rise until doubled, about 45 minutes.
5. Bake at 400u0b0 for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, sugar, milk, mashed cooked butternut squash, butter, brown sugar, salt, whole wheat flour, flour

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