Tender Squash Dinner Rolls

Canned pumpkin purée can be substituted for the squash. 

Ingredients 
                                                                 

1/2 cup squash, mashed      (3/4 - 1 cup cubed)	3 cups flour, divided into 2c & 1c
3/4 cup dairy-free milk, lukewarm	1 tsp salt
2 1/4 tsp active dry yeast	1/4 cup granulated sugar
	1/4 cup shortening

Directions
Boil the squash until tender, then mash it to a fairly smooth consistency. Set aside to cool. In a small bowl dissolve the yeast in the warm milk alternative. Set aside for 5 minutes to proof. Using akitchen-aid mixer, combine 2 cups flour, the sugar, and salt. Add the yeast mixture, shortening, and the squash, mixing well. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. Knead it until smooth and supple. Lightly oil a large bowl, place the dough in the bowl and turn to lightly coat it with oil. Cover and let rise in a warm place until the dough has doubled in volume, about 1 hour.

Lightly grease a 9x13 baking dish. Divide the dough into 12 equal pieces and firm each piece into rounds. Place the rounds in your prepared baking dish. Cover and let rise again, until double in volume, about 30 minutes. 

Preheat oven to 400F. Bake 10-15 minutes, or until the tops are golden.

Yields 12 dinner rolls

Source: Go Dairy Free cookbook by Alisa Marie Fleming