Squash Pan Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0), divided
• 1 teaspoon plus 3/4 cup sugar, divided
• 1 cup warm mashed cooked butternut squash (110u0b0 to 115u0b0)
• 1/2 cup nonfat dry milk powder
• 3 tablespoons canola oil
• 1 teaspoon salt
• 5 to 5-1/2 cups all-purpose flour
• 1 tablespoon butter, melted

1. In a large bowl, dissolve yeast in 1/2 cup warm water. Stir in 1 teaspoon sugar; let stand for 5 minutes. Add the squash, milk powder, oil, salt, 2 cups flour and remaining water and sugar; beat until smooth. Add enough remaining flour to form a soft dough. Cover and let rest for 10 minutes.
2. Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a floured surface. Roll to 1-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375u0b0 for 20 -25 minutes or until golden brown. Cool on a wire rack. Brush with butter.

active dry yeast, warm water, sugar, butternut squash, nonfat dry milk powder, canola oil, salt, flour, butter

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