Source: dLife

Sweet and moist dinner rolls.

Servings

1.5 cup white whole wheat flour , divided (up to 2 1/2 cups)
1 cup whole wheat flour
2 package baker's yeast
2 tsp salt
0.5 cup whole milk
2 oz honey
2 tbsp butter
0.75 cup Squash, winter, cooked, frozen , mashed
1 eggs
1 cooking spray

1 Preheat oven to 375°F.
2 In large mixing bowl, add 1-1/2 cups white whole wheat flour, whole wheat flour, yeast, and salt. Stir until well blended.
3 In medium saucepan, over medium heat, add milk, honey, and butter. Stir and heat until butter is melted.
4 Add warmed milk mixture to flour mixture, blending until smooth. Add squash and egg.
5 Stir in extra flour, if needed, to form soft dough.
6 Turn dough out on floured counter. Knead dough until elastic, about 5 minutes.
7 Coat large bowl with cooking spray. Place dough in prepared bowl, cover with towel and set in warm place 30 to 45 minutes, until dough doubles in size.
8 Punch down dough. Remove from bowl. Cut or pull dough into 24 portions. Roll into balls.
9 Spray muffin tins with cooking spray. Place dough in prepared muffin tins. Bake 20 to 25 minutes.

Pumpkin, hubbard, mashed sweet potatoes, or acorn squash can be substitued for winter squash.