1 Cup Butternut Squash, cooked and drained
( 10 oz frozen weel drained )
2 Tblsp Melted Butter
1 Cup Sugar
1 tsp Salt
1 Cup Scalded Milk
5 Cup Flour ( more if needed)
1 pkg yeast, plus 1/4 cup warm water to proof

Combine squash, butter, salt, sugar & milk.
Add flour and yeast.
Mix dough with dough hook.
Place dough in greased bowl, cover and let sit
until doubled in size.
Turn out onto floured surface and pat down to 1/2″.
Cut out rolls with a bisquit cutter.
Place on cookie sheet, cover and let double again.
Bake and enjoy!!

Careful…they disappear quickly!!
Be prepared to hide them if you’re saving them for dinner,
or if my boys are around!!