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Golden Squash Rolls

Sunset Magazine ~ October 1984
submitted by Jennifer Allen, Los Osos, CA

Take 1# banana squash (I prefer butternut but even frozen works, check the price) cut into 2" cubes and steam on a rack 15 to 20 minutes. Mash, cool and measure 1 cup. Reserve

Prove 1 pkg (1 tablespoon) dry yeast in 1/4 cup warm water. Add 1 cup milk, 2 tablespoons butter, 1/2 cup sugar, 1 teaspoon salt and 1 cup flour. Beat until smooth. (It is not necessary to scald milk that is pasturized but you may warm it enough to melt the butter if you like.)

Add the squash and 5 to 5 & 1/2 cups flour. Knead into a smooth dough. Rise to double, punch down and form into 14 rolls. Use 2 - 9" round greased pans or tie into knots and bake on a cookie sheet. Rise again and bake at 400F for 20 to 25 minutes.

Good with cheese and fruit.
Start with 1 cup whole wheat flour.
Use less sugar and add herbs for a savory touch.