Butternut Squash Refrigerator Rolls

Recipe by kansbaker
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READY IN: 50mins
SERVES: 72
YIELD: 72 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large mixing bowl, dissolve yeast in the warm water and the 1 Tablespoon sugar; let sit for 5 minutes.
  • Add squash, cooled milk and butter mixture, brown sugar, eggs and salt; mix well.
  • Add the 4 cups whole wheat flour and 2 cups white flour. Beat with your mixer or by hand 3-5 minutes.
  • Stir in enough remaining flour to make a nice soft dough.
  • Turn onto floured surface; knead until smooth and elastic. Slightly sticky is ok. Too much flour makes a dry bread.
  • Divide into thirds and place each into gallon plastic bags, which you have oiled. Remove air before sealing. Place in refrigerator overnight.
  • Remove from refrigerator and form each bag of dough into 24 balls, place into greased 9"x13" pans, cover and let rise until doubled, about 60 minutes.
  • Bake at 350 degrees for 20-30 minutes or until golden or tests done.
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