Ingredients
2 tablespoons plus 1 teaspoon active dry yeast3/4 teaspoon plus 1 cup sugar, divided1/2 cup warm water (110° to 115°)2 cups warm milk (110° to 115°)1/4 cup butter, softened2 cups mashed cooked butternut squash2 teaspoons salt1/4 cup toasted wheat germ10 to 11-1/2 cups all-purpose flourAdditional butter
Preparation
In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining 1 cup sugar; mix until smooth. Add wheat germ and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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. Punch dough down and divide into thirds; divide each portion into 20 pieces. Shape into balls.
Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.
