I cut this recipe in half. Because I did not have winter squash on hand, I used Trader Joe's organic canned pumpkin. I used my Kitchen Aid mixer to make these rolls. I proofed the yeast with the slightly-cooled scalded milk, warm water and sugar for ten minutes, then added the cooked squash, melted butter, and all the dry ingredients. I did need just a touch more flour than the recipe stated to get it to form into a ball and jump on the bread hook, almost another full cup. I kneaded it in the Kitchen Aid with the dough hook for about five minutes or more, adding more flour when the dough would stick to the bottom of the mixer bowl (which it did because the dough was rather sticky). I set it to rise in a greased bowl on my heating pad for an hour, then formed them into rolls and plopped them into greased muffin tins (about a heaping 1/4 cup for each roll?), covered them and set them to rise on my heating pad until they doubled. Right before baking, I lightly brushed them with a little melted butter. 400* for 12 minutes was absolutely perfect. Good sized dinner rolls that were soft, fluffy and absolutely wonderful. What a fantastic recipe and really, the pumpkin adds a pretty color and adds a little something to the roll that's really fantastic. I think this would make a great sweet roll dough. NOTE: Watch these in the oven, they do have quick minute or two where they could burn. I almost had that happen but I caught it just in time. HALF RECIPE for me was exactly 12 rolls.
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I cut this recipe in half. Because I did not have winter squash on hand, I used Trader Joe's...