Ingredients
1
cup milk
1/2
cup sugar
2
tablespoons butter or margarine
1
teaspoon salt
1
package regular or quick active dry yeast
1/4
cup warm water (105°F to 115°F)
1
cup mashed cooked winter squash (1 medium) or 1 cup canned squash
4 1/2
cups Gold Medal™ all-purpose flour
Preparation
Heat milk, sugar, butter and salt in 1-quart saucepan until butter is melted; cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in milk mixture, squash and 2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double (Dough is ready if indentation remains when touched.)
Grease 24 regular-size muffin cups. Punch down dough. Shape into 1-inch balls. Place 3 balls in each muffin cup. Cover and let rise in warm place 30 to 45 minutes or until double.
Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.
