Perfect for any family or holiday meal, these dinner rolls are soft and tender. Their golden color comes from butternut squash. Don’t worry, no peeling or cooking squash in this recipe. The shortcut is baby food! Make sure you purchase thick baby food that comes in a jar.

Butternut Squash Rolls

2 packages regular yeast
1/2 cup water (110ºF to 115ºF)
1/2 cup whole milk (110ºF to 115ºF)
4 ounces jarred butternut squash baby food
4 tablespoons unsalted butter, melted
1/3 cup granulated sugar
2 large eggs
1 and 1/2 teaspoons iodized salt
4 cups bread flour
Non-stick canola oil spray
Garnish: 2 tablespoons melted butter and 2 tablespoons roasted pumpkin seeds

Dissolve yeast in heated water and milk. Add squash, butter, sugar, eggs, salt and 3 cups bread flour. Mix with a stand mixer using the paddle until smooth. Add remaining 1 cup bread flour to form a soft dough. Knead by hand or with a dough hook for 8 minutes or until dough is smooth and elastic. Spray bowl with non-stick canola oil spray. Turn dough over to grease both sides. Cover with plastic wrap and place in microwave to rise 60 minutes or until doubled in size. After 60 minutes, gently deflate dough.

Preheat oven to 350ºF. Place dough on a non-stick canola oil sprayed countertop. Shape dough into 15 balls for a 9 X 13-inch pan or 16 balls for Two, 8 or 9-inch cake pans. Let rolls rise 30 minutes. Bake 15 to 20 minutes. Internal temperature of rolls should be 190ºF. Garnish with melted butter and roasted pumpkin seeds.

Tip: To make a different flavor roll: For Potato rolls boil a peeled and diced russet potato until done. Use 1 cup potato water in place of the 1/2 cup water and 1/2 cup milk. Mash potato. Use 1/2 cup mashed potato in place of the butternut squash. Makes 15 to 16 rolls. Enjoy!