Holiday Recipe for the Cruise: Butternut Rolls

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In case you think I’ve been baking lately, I haven’t.  Though I’ve got lots of shredded zucchini in the freezer, packaged in 2-cup portions, ready to make bread at a moment’s notice.

But, since the TOS Cruise ship is in the holiday recipe port, I thought I’d dig up an old successful recipe – a reminder that I actually CAN cook… 

Wanting to add a bit of color to your holiday meal?  Trying to sneak veggies into your carb-loving kids’ diets?  Or just needing to use up the leftover butternut squash? 

Without further ado, here is our recipe for the much-acclaimed melt-in-your-mouth Butternut Rolls:

Put the following ingredients into your bread machine, liquids first

• 1/4 cup warm water
• 1/2 cup warm milk
• 2/3 cup mashed, cooked butternut squash
• 1 egg, beaten
• 1/3 cup butter or margarine, melted
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1 package active dry yeast

Run the bread machine on dough cycle.  When dough is ready, cut into 32 pieces (keep cutting in half 5 times).  Form into rolls and place on greased pan (I use an extra large pizza pan).  Let rise 30 minutes.  Bake at 375 degrees F for 25-30 minutes.