Butternut Squash Dinner Rolls

• 2 tablespoons plus 1 teaspoon active dry yeast
• 3/4 teaspoon plus 1 cup sugar, divided
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm milk (110u0b0 to 115u0b0)
• 1/4 cup butter, softened
• 2 cups mashed cooked butternut squash
• 2 teaspoons salt
• 1/4 cup toasted wheat germ
• 10 to 11-1/2 cups all-purpose flour
• Additional butter

1. In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls.
3. Place on greased
4. . Cover and let rise until doubled, about 30 minutes. Bake at 350u0b0 for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.

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

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