Butternut Squash Rolls

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 3 tablespoons butter, softened
• 2 teaspoons salt
• 1/2 cup sugar
• 1 cup mashed cooked butternut squash
• 5 to 5-1/2 cups all-purpose flour, divided

1. In a large bowl, dissolve yeast in milk and water. Add the butter, salt, sugar, squash and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 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. Form into rolls; place in two greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
4. Bake at 375u0b0 for 20-25 minutes or until golden brown.

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

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