Honey-Squash Dinner Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 6 to 6-1/2 cups all-purpose flour
• 1-1/4 cups 2% milk
• 1/2 cup butter, cubed
• 1/2 cup honey
• 1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
• 1 large egg, room temperature, lightly beaten
• Poppy seeds, salted pumpkin seeds or pepitas, or sesame seeds

1. In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120u0b0-130u0b0. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between 2 greased 9-in. cast-iron skillets or round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
4. Preheat oven to 375u0b0. Brush tops with beaten egg; sprinkle with seeds. Bake until dark golden brown, 20-25 minutes. Cover loosely with foil during the last 5-7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm.

active dry yeast, salt, ground nutmeg, flour, milk, butter, honey, frozen mashed winter, egg, pumpkin seeds

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