I did not have butternut squash, but I did have organic yams so I roasted mine and measured out enough for this recipe. I used my Kitchen Aid to make this recipe. I proofed my yeast with the teaspoon of sugar and warm milk/water in the mixer bowl for ten minutes, then added the rest of the wet ingredients, then added the sugar and flour. (I somehow forgot the salt. It didn't matter, I didn't miss it.) When I added the flour, it ended up that I needed a whole other cup and a half of flour to get the dough to form into a ball and jump on the bread hook. Once it did, I kneaded the dough with the hook for five minutes, then set it to rise for an hour. Once it doubled, I made cloverleaf rolls out of this dough, using my small cookie dough scoop. Once I'd gotten all of them done, I drizzled them with butter and set them to double again in the muffin tins. 375* for 14 minutes was just right for cloverleaf muffins. I loved the flavor of this dough, though it really did need more flour than was called for. I ended up getting 18 BIG cloverleaf rolls out of this recipe, three balls per roll. Good thing my family (and hopefully my older neighbor down the street) likes yeast rolls. I hope to try this again when I actually have butternut squash. I really needed to use my yams before they went bad.
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I did not have butternut squash, but I did have organic yams so I roasted mine and measured...