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1
Combine milk, 3 tablespoons butter and sugar in heavy medium saucepan.
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2
Stir over low heat until butter melts and mixture is heated through.
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3
Whisk in squash.
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4
Remove from heat and cool until thermometer inserted into mixture registers 125F to 130F, about 5 minutes.
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5
Mix flour, yeast and salt in food processor.
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6
With machine running, add squash mixture through feed tube; process until ball forms.
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7
Continue to process 45 seconds longer to knead dough.
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8
Butter large bowl.
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9
Add dough to bowl and turn to coat.
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10
Cover bowl with towel.
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11
Let dough rise in warm draft-free area until doubled, about 50 minutes.
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12
Preheat oven to 375F.
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13
Butter two 9-inch-diameter cake pans.
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14
Punch down dough.
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15
Turn dough out onto lightly floured work surface.
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16
Divide dough into 24 equal pieces.
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17
Form each piece into ball.
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18
Arrange 12 balls in each prepared cake pan, spacing apart.
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19
Melt remaining 2 tablespoons butter in small saucepan over low heat.
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20
Brush rolls with 1/3 of melted butter.
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21
Cover pans loosely with foil.
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22
Let rolls rise in warm draft-free area until doubled, about 20 minutes.
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23
Brush rolls again with 1/3 of melted butter.
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24
Bake rolls uncovered until golden brown, about 25 minutes.
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25
Transfer pans to rack.
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26
Brush rolls with remaining melted butter.
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27
(Can be prepared 2 weeks ahead.
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28
Cool rolls completely in pans.
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29
Cover pans with foil and freeze.
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30
Thaw rolls; then reheat rolls, covered in pans, in 350F oven about 10 minutes.)
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31
Serve rolls warm.
