Golden Squash Rolls - active dry yeast

Method

• In a large mixing bowl, dissolve yeast in water.
• Let stand for 5 minutes.
• Add sugar, salt, eggs, squash and 3-1/2 cups flour.
• Beat well.
• Beat in melted butter.
• By hand, gradually add enough remaining flour to form a soft dough.
• Turn onto a floured board.
• Knead until smooth and elastic, about 6 to 8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and refrigerate for 2 to 4 hours (may refrigerate for up to 3 days).
• Punch dough down.
• Turn onto a floured board.
• Divide dough in half.
• Roll each half into a 16-inch circle.
• Spread with softened butter.
• Cut each circle into 16 wedges.
• Roll up from wide end and place with pointed end down on greased baking sheets.
• Cover and let rise until almost doubled, about 1 hour.
• Bake ar 400F for 15 to 20 minutes or until golden brown.