Butternut Squash Rolls Recipe

• 1 Tbsp. active dry yeast
• 1/4 c. hot water -- (110-115)
• 1 tsp sugar
• 2/3 c. hot lowfat milk -- (110-115)
• 1 c. mashed cooked butternut squash
• 1/3 c. butter or possibly margarine -- melted
• 1/3 c. packed brown sugar
• 1 tsp salt
• 2 c. whole wheat flour
• 2 c. all-purpose flour

1. In a mixing bowl, dissolve yeast in hot water.
2. Add in sugar.
3. Let stand for 5 min.
4. Stir in lowfat milk, squash, butter, brown sugar and salt.
5. Add in whole wheat flour.
6. Beat on medium speed for 2 min.
7. Stir in sufficient flour to create a soft dough.
8. Turn onto floured surface.
9. Knead till smooth and elastic, about 10 min.
10. Place in bowl coated with nonstick spray, turning once to coat top.
11. Cover and let rise in a hot place till doubled, about 1 hour.
12. Punch down dough and turn onto a floured surface.
13. Divide into 20 pcs.
14. Shape each piece into a ball.
15. Place 2" apart on baking sheets coated with nonstick spray.
16. With a sharp knife, make shallow slashes on top of rolls.
17. Cover and let rise till doubled, about 45 min.
18. Bake at 400 for 11-13 min or possibly till golden.
19. Remove from pans to wire racks to cold.

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

Taken from cookeatshare.com/recipes/butternut-squash-rolls-96251 (may not work)