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Butternut Squash Rolls

TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. YIELD: 2 dozen.
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm 2% milk (110° to 115°)
  • 1/4 cup warm water (110° to 115°)
  • 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

Directions

  • 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 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
  • 4. Bake at 375° for 20-25 minutes or until golden brown.

Nutrition Facts

1 roll: 135 calories, 2g fat (1g saturated fat), 5mg cholesterol, 213mg sodium, 26g carbohydrate (5g sugars, 1g fiber), 3g protein.

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