With their cheery yellow color and delicious aroma, these appealing rolls will brighten your buffet table. I’ve found this recipe is a great way to utilize squash from the garden.
—BERNICE MORRIS MARSHFIELD, MO
PREP: 30 MIN. + RISING • BAKE: 20 MIN. • MAKES: 2 DOZEN
1 package (1/4 ounce) active dry yeast
1 cup warm whole 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
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 dough and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Form into rolls; place in two 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.