Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm 2% milk (110° to 115°)1/4 cup warm water (110° to 115°)3 tablespoons butter, softened2 teaspoons salt1/2 cup sugar1 cup mashed cooked butternut squash5 to 5-1/2 cups all-purpose flour, divided
Preparation
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.
Turn onto a floured surface; knead until smooth and elastic, 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. Form into rolls; place in 2 greased 10-in. cast-iron skillets or 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
