BUTTERNUT SQUASH ROLLS:
If you can get your grill hot enough, you can bake these inside of it. These are some of my favorite rolls, and they go perfectly with Thanksgiving dinner as well.
1 package dry yeast
1/4 cup warm water
1/2 cup milk
1/2 cup cooked and mashed butternut squash
1/3 cup granulated sugar
1 teaspoon salt
4 tablespoons butter
2 1/2 to 2 3/4 cups all-purpose flour
dissolve yeast in 1/4 cup warm water. Set aside.
In a 1-quart saucepan, scald milk; add squash, sugar, salt, and butter; cool to room temperature.
Add yeast mixture.
In a large bowl, add squash mixture to flour and mix well. On a lightly floured board, knead until dough is smooth and elastic. Put dough in an oiled bowl, cover bowl with plastic wrap, and let rise until doubled in bulk.
Punch down dough and turn it out onto a lightly floured board. Cut into twelve equal portions and form into rolls. Place rolls side by side in a greased 9- by 13-inch pan. Cover and let rise until doubled in bulk.
Bake AT 350 degrees F for 20 minutes, or until crust is golden brown.