1 Tbsp. active dry yeast
1/4 cup warm water (110-115 degrees)
1 tsp. sugar
2/3 cup warm fat-free milk (110-115 degrees)
1 cup cooked and mashed butternut squash
1/3 cup butter, melted
1/3 cup packed brown sugar
1 tsp. salt
2 cups whole wheat flour
2-2 1/2 cups all-purpose flour
In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the milk, squash, butter, brown sugar and salt. Add whole wheat flour. Beat on med speed for 2 minutes. Stir in enough all-purpose flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 10 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surace; divide into 20 pieces. Shape each peice into a ball. Place 2 in. apart on baking sheets coated with non-stick cooking spray. With a sharp knife make shallow slashes on tops of rolls (one slash down middle). Cover and let rise until doubled, about 45 minutes.
Bake at 400 degrees for 11-13 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 20 rolls
