2 tbsp + 1 tsp active dry yeast
3/4 tsp + 1 cup granulated sugar, divided
1/2 cup warm water (110-115 degrees)
2 cups warm milk (110-115 degrees)
1/4 cup butter, softened
2 cups mashed cooked butternut squash
2 tsp salt
1/4 cup toasted wheat germ
10-11 1/2 cups all-purpose flour
Additional butter for brushing baked rolls
In a large mixing bowl, dissolve the yeast and the 3/4 teaspoon of sugar in the warm water; let stand 5 minutes. Add the milk, butter, squash, remaining 1 cup of sugar, and salt; mix until smooth. Add the wheat germ and 4 cups of the flour, beat until smooth. Stir in enough of the remaining flour to make a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double in bulk (takes about 1 hour). Punch dough down and divide into thirds. Divide each portion into 20 pieces and shape into balls.
Place balls onto greased baking sheets and let rise until doubled in size, about 30 minutes.
Bake rolls at 350 degrees for 15-17 minutes or until golden brown. Remove from oven and brush with butter. Cool on wire racks.
Yield: 5 dozen rolls.