Thanksgiving Squash Rolls

These delicious squash dinner rolls are my favorite no-fail bread for Thanksgiving, Christmas or any other special dinner during the fall months. Made from scratch using any kind of fresh squash or canned pumpkin, they are oh so easy to make and always turn out perfectly soft. I get so many requests for this recipe I'm posting it here to share with you.

Ingredients:

1 1/2 cups warm milk
2 1/4 tsp dry yeast
2 tbsp sugar
1 tbsp salt
1 egg lightly beaten
3/4 pureed squash or canned pumpkin
5 tbsp real butter (room temperature)
4 or 5 cups all purpose flour
2 tbsp butter melted
2 tsp poppy seeds

1. Combine milk, yeast, sugar and salt in a large bowl and let stand 5 minutes. Add egg and beat well to combine.
2. Add squash and 5 tbsp butter and mash with a fork until butter is all mixed in. Add 1 1/2 cups flour and mix with wooden spoon. Slowly add more flour by the cupful until dough collects and pulls away from the sides of the bowl.
3. Knead for 2 minutes on a lightly floured surface. Place in a big greased bowl, cover with a towel and let rise for 1 to 1 1/2 hours in a warm location. I put mine in front of the wood stove or in a warmed up (and then shut off) oven.
4. Punch down dough, turn out on a floured surface and knead for about 7 minutes until smooth and supple. Preheat oven to 400 degrees.
5. Cut dough into 4 balls; cut each ball into 6 pieces (24 pieces total). Roll each piece into a round and arrange on a baking sheet so they barely touch. Brush with the melted butter and sprinkle with poppy seeds. Cover with plastic wrap and let rise for 30 minutes.
6. Bake until golden brown, about 20 minutes.

Enjoy and let me know how they turned out for you!