Butternut Squash Dinner Rolls
tablespoons plus 1 teaspoon active dry yeast
teaspoon plus 1 cup sugar, divided
cup warm water (110-115° F)
cups warm milk (110-115° F)
cups mashed cooked butternut squash
- 11-1/2 cups all-purpose flour
Additional butter, melted
In a large mixing bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes. Add the milk, butter, squash, salt and remaining 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° F for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.