Fresh baked, golden squash rolls are a great way to get everyone to sit down together at dinner.
1 (0.25-ounce) packet active dry yeast, or 2 1/4 teaspoons
1/4 cup warm water, 105°F to 115°F (40°C to 45°C)
1 cup milk
2 tablespoons butter or margarine
1/2 cup granulated sugar
1 teaspoon salt
1 cup mashed cooked squash, butternut, acorn, hubbard, etc.
4 1/2 cups all-purpose or bread flour
- Dissolve yeast in warm water in a large mixing bowl. Allow to sit until foaming, about five minutes.
- Meanwhile, combine milk, butter, sugar and salt in a small saucepan over medium heat; cook, stirring occasionally, until butter is melted. Remove from heat and set aside, cooling to lukewarm. When cooled, stir into yeast mixture, along with squash and 2 cups of the flour. Beat until smooth. Fold in up to 2 1/2 cups of the remaining flour to make a soft dough.
- Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease all surfaces. Cover and let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. Grease 2 standard 12-cup muffin tins; set aside.
- Punch dough down to press air out; shape into 1-inch balls (you should have 72). Place 3 balls in each of the greased muffin cups. Let rise until doubled in size, about 35 to 45 minutes.
- Preheat oven to 400°F (205°C).
- Bake rolls until light brown, 15 to 20 minutes. Serve warm.
Makes 24 rolls.