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Butternut Squash Dinner Rolls

 Butternut Squash Dinner Rolls
These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December. Retired from the restaurant business, I have 16 grandchildren.
60 ServingsPrep: 30 min. + rising Bake: 15 min.

Ingredients

  • 2 tablespoons plus 1 teaspoon active dry yeast
  • 3/4 teaspoon plus 1 cup sugar, divided
  • 1/2 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 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 King Arthur Unbleached All-Purpose Flour
  • Additional butter

Directions

  • 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.
  • 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.
  • Place on greased baking sheets. Cover and let rise until doubled,

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Butternut Squash Dinner Rolls (continued)

Directions (continued)

  • about 30 minutes. Bake at 350° for 15-17 minutes or until golden
  • brown. Brush with butter. Remove to wire racks. Yield: 5 dozen.