Butternut Squash Rolls

Found in an old craft/cooking magazine but don't remember what title is but it says the recipe is from Bernice Morris of Marshfield, Mo.

1 package active dry yeast
1 cup warm milk (110-115 degrees F.)
1/4 c. warm water (110-115 deg. F.)
3 TB softened butter or margarine
2 tsp salt
1/2 c. sugar
1 cup cooked and mashed butternut squash
5-5 1/2 c. flour

In large mixing bowl, dissolve yeast in milk and water.
Add butter, salt, sugar, squash and 3 cups of flour; beat until smooth. Add enough remaining 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. Form into rools. place in 2 greased 10 inch cast-iron skillets or 9 inch round pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F. for 20-25 minutes ir until golden brown. Yeild about 2 dozen.

I put mine in a pyrex rectangular dish, made them big and got 16 rolls.
They are wonderful!