Recipe: Squash Rolls (using butternut squash)

SQUASH ROLLS
Source: Kathleen's Bake Shop Cookbook: The Best Recipes from Southhampton's Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King
Makes 12 rolls

My sister-in-law, Robin King, brought this recipe to our family from her home in Connecticut. These rolls are very light and slightly sweet. I love to serve them with chicken or fish because of their beautiful, soft orange color.

1 package dry yeast
1/4 cup warm water
1/2 cup milk
1/2 cup cooked and mashed butternut squash
1/3 cup granulated sugar
1 teaspoon salt
4 tablespoons butter
2 1/2 to 2 3/4 cups all-purpose flour

Dissolve yeast in 1/4 cup warm water. Set aside.

In a 1-quart saucepan, scald milk; add squash, sugar, salt, and butter; cool to room temperature.

Add yeast mixture.

In a large bowl, add squash mixture to flour and mix well. On a lightly floured board, knead until dough is smooth and elastic. Put dough in an oiled bowl, cover bowl with plastic wrap, and let rise until doubled in bulk.

Punch down dough and turn it out onto a lightly floured board. Cut into twelve equal portions and form into rolls. Place rolls side by side in a greased 9- by 13-inch pan. Cover and let rise until doubled in bulk.

Bake in a preheated 350 degrees F oven for 20 minutes, or until crust is golden brown.