- 1 cup of low-fat milk or soy milk
- 3 tablespoons of unsalted butter or margarine
- 3 1/2 cups of flour
- 3 teaspoons of sugar
- 1/2 cup of thawed (room temperature) winter or butternut squash pureed
- 1 envelope of quick-rising dry yeast
- 3 tablespoons of additional margarine or butter
- Combine milk, 3 tablespoons butter or margarine, and sugar in a medium saucepan. Stir over low heat until butter melts and the mixture is heated through.
- Whisk in squash. Remove from heat and cool for about 5 minutes.
- Mix flour and yeast in the food processor. With machine running, add the squash mixture to the processor through the feed tube.
- Process just until a ball forms. Continue to process 45 seconds longer to knead the dough.
- Spray a large bowl with nonstick cooking spray. Add dough to the bowl and turn to coat.
- Cover with wax paper and let rise in the warm draft-free area until doubled (about 50 minutes).
- Preheat the oven to 375. Grease two nine-inch diameter round cake pans.
- Punch down the dough in the bowl. Turn the dough out onto the lightly floured surface.
- Divide the dough into 24 equal pieces. Form each piece into a ball.
- Arrange 12 balls in each prepared pan, spacing apart.
- Melt remaining 3 tablespoons butter or margarine. Brush rolls with the melted butter or margarine.
- Cover pans loosely with foil and let rise in the warm draft-free area until doubled (about 20 minutes).
- Brush the rolls again with melted butter or margarine. Bake rolls uncovered until golden brown, about 25 minutes.
- Transfer the pans to rack and brush rolls with remaining melted butter/margarine.
- Serve rolls warm.
NOTE: These rolls can be prepared 2 weeks ahead. Cool rolls completely in pans and cover with foil. Freeze. When thawed, reheat in covered pans for 20 minutes at 350.