Butternut Squash Dinner Rolls

These wholesome rolls, with their earthy hue, would look spectacular on your dinner table. Continue the mood by setting the table with mums and scattered autumn leaves.

Ingredients:
2 tablespoons plus 1 teaspoon active dry yeast
3/4 teaspoon plus 1 cup sugar, divided
1/2 cup warm water (110-115 degree)
2 cups warm milk (110-115 degree)
1/4 cup butter, softened
2 cups mashed cooked butternut squash
2 teaspoons salt
1/4 cup wheat flour
10-11-1/2 cups all-purpose flour
Additional butter, melted

Directions:
1. 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 flour and 4 cups all-purpose flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

2. 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.

3. 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.

4. Bake at 350 degrees for 15-17 minutes or until golden brown. Brush with butter. Remove to wire racks.

Yield: 5 dozen.