Squash Rolls

These tender, sweet dinner rolls turn up at all my family’s holiday meals. The butternut squash tints the dough a warm, golden color.

• 1 cup very warm water (105-115°F)
• 3/4 cup granulated sugar
• 1 package active dry yeast or 1 cake yeast
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• 1 cup strained butternut (or other winter) squash purée
• 1/2 cup non-fat dry milk solids
• 5 cups all-purpose flour

1. Combine water and sugar in a large bowl. Sprinkle dry yeast or crumble compressed yeast into mixture.
2. Let stand for 5 minutes, then stir to dissolve
3. Add 3 tablespoons of the oil, salt, squash and dry milk. Beat well with electric mixer at low speed.
4. Gradually beat in 2 cups of the flour
5. Scrape beaters and add remaining flour by hand, mixing well.
6. Knead on floured surface for approximately 10 minutes.
7. Cover and let stand in a warm place until doubled in bulk.
8. Knead gently (about five minutes) on a floured surface.
9. Roll out dough to one  thick. Cut rolls with floured 2 1/2-inch biscuit or cookie cutter.
10. Roll edges lightly with melted butter so that the baked rolls will separate easily.
11. Put in a greased 13 x 9 2-inch baking pan. Let rise until doubled in size.
12. Preheat oven to 400°F.
13. Bake for about 20 minutes or until golden brown.

Yields: 15 rolls