Butternut Squash Rolls

1. 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. 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 and let rise in a warm place until doubled, about 1 hour.

3. 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. 4

   Bake at 375u00b0 for 20-25 minutes or until golden brown.

No additional tips available.