Courtesy of PureZing

Makes 12 rolls

INGREDIENTS:

1 ½ cups cubed Butternut squash
1 cup scalded whole milk
2 packages active dry yeast (1/4 ounce packages)
½ cup warm water (approx. 110 degrees)
6 cups all-purpose flour, sifted
½ cup white sugar
1 ½ teaspoons Sea salt
½ cup coconut oil
Beaten egg whites optional for glossy top

DIRECTIONS:

Cook squash until tender. Drain, cool and mash.

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in yeast mixture, coconut oil, squash and milk. Mix well.

Stir in remaining flour, 1/2 cup at a time, mixing well after each addition. When dough has pulled together, turn it out on a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly grease a large bowl and place the dough in the bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Divide dough into 12 equal pieces and form into rounds. Place the rounds in a greased 13 x 9– inch baking pan. Cover with a damp cloth and let rise again until doubled in volume, about 30 minutes.

May brush tops with beaten egg white if you want a glossy top.

Bake at 400 degrees for about 12-15 minutes or until golden brown.