- 1 cup mashed cooked acorn or butternut squash
- 1 cup sugar
- 2 tablespoons butter or margarine, melted
- 1 teaspoon salt
- 1 cup warm milk (120 to 130 degrees F)
- 1 (.25 ounce) package active dry yeast
- 1/2 cup warm water (110 degrees F to 115 degrees F)
- 4 1/2 cups all-purpose flour
- In a mixing bowl, combine the squash, sugar, butter and salt; mix well. Stir in milk; cook to 110 degrees F-115 degrees F. Dissolve yeast in warm water. Add to squash mixture; mix well. Stir in enough 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. Turn onto a floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 400 degrees F for 15-18 minutes or until golden. Remove from pans to wire racks to cool.