2 CUPS MILK
2 CUPS COOKED, MASHED SQUASH (like Butternut)
1 CUP BUTTER
1 CUP SUGAR
2 TSP SALT
2 PCKG YEAST (dissolved in ½ cup warm water)
ABOUT 10 CUPS FLOUR
SCALD MILK, ADD SQUASH, BUTTER, SUGAR & SALT AND MIX. WHEN MIXTURE IS WARM ADD YEAST AND ½ OF FLOUR, BEAT WELL. ADD REST OF FLOUR AND MIX; KNEADING IN LAST CUP OF FLOUR. (You may need more flour, depending on how thick or soupy your squash is).
KNEAD DOUGH A FEW MINUTES. PUT IN A GREASED BOWL, COVER AND LET RISE TILL DOUBLE IN SIZE. PUNCH DOWN AND SHAPE INTO ROLLS. LET RISE.
BAKE IN 375 OVEN TILL GOLDEN BROWN. ABOUT 15 MINUTES.
IF YOU WISH TO REFRIDGERATE DOUGH OVER NIGHT, CUT YEAST TO 1 PCKG DISOLVED IN ¼ CUP OF WARM WATER.
(Colette’s comments: This is a delicious recipe. I used a buttercup squash the first time. The rolls are a lovely orange color with a yeasty good roll taste that is sweat and soft in texture. Just treat like any other roll recipe.)