I hate it when people try to "hide" vegetables in things to get people to eat them. This dinner roll uses butternut squash for flavor and color and I defy you to say they don't look and taste amazing. It's time to stop hiding veggies; show them off instead.
I got this recipe from my aunt and published it in the September/October 2015 issue of Taste of Home magazine. It originally called for milk and butter but I made them with water and olive oil. They freeze extremely well so you can freeze one pan and bake the other.
Honey-Squash Dinner Rolls
2 packages active dry yeast
2 teaspoons salt
1/4 teaspoon ground nutmeg
6 to 6-1/2 cups all-purpose flour
1-1/4 cups water
1/2 cup olive oil
1/2 cup honey
1 package (12 oz.) frozen mashed winter squash, thawed (about 1-1/3 cups)
1 large egg, lightly beaten
Poppy seeds, salted pumpkin seeds or pepitas, or sesame seeds
In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat water, oil and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).