(please ignore the "5 pounds of flour" I went a little heavy when rolling them out :)
1 cup of warm milk
2 tsp active dry yeast
3 tbsp sugar
1 egg yolk
2 tbsp butter
1/2 tsp salt
1 1/2 cup cooked, mashed squash (or potato)
4 cups flour
Combine milk, sugar and yeast in mixing bowl. Let stand 10 minutes or so, or until mixture is bubbly and has doubled in volume. Stir in egg yolk, butter, salt and squash. Mix in flour one cup at a time until all the flour is mixed in. Knead for 10 minutes, I use my Kitchen Aid. Cover and let rise for about an hour. Once dough has doubled in size, you have two options.
Option One (great for hamburger buns)- Roll dough out on a well floured surface. Use a biscuit cutter (or a clean tuna can, I used a wide mouth canning jar) to cut dough into equal sized circles. Stack 2 circles on top of each other on a greased baking sheet. Continue until all dough is cut and stacked. Allow to rise while you preheat your oven, roughly 30 minutes. Bake at 400 degrees for 12 minutes.
Option Two (makes a thicker roll) - divide dough into equal sized balls. Place balls onto greased baking sheet. Allow to rise roughly 30 minutes while you preheat your oven to 400 degrees. Bake 15 minutes.
Tonight, I used option two and served BBQ Pork Roast.