Butternut Squash Dinner Rolls

I used a recipe for Sweet Potato Sandwich Rolls of King Arthur Flour's website; I had to double the baking time to about 40 minutes. The butternut squash puree added a bit too much 'heaviness' to the roll, and also somewhat stifled the rise, so here's my modified recipe. I also added a bit of sugar to the recipe.

Dough

- 1/4 cup dry milk
- 1 cup King Arthur White Whole Wheat Flour
- 2 cups unbleached All-Purpose Flour
- 2 tsp Fleischmann's Rapid Rise yeast (might want to use whole packet, ~ 2.5 tsp)
- 1 tsp salt
- 2 Tbsp sugar

- 1/2 cup Butternut squash puree
- 2 Tbsp soft butter
- 1 large egg
- 1/2 cup lukewarm water

1. First mix dry ingredients together with paddle attachment.
   
2. Then add in wet ingredients.
3. Mix with dough hook.
4. Remove and knead by hand.
5. Add to greased pan, cover and let sit ~ 1 hour.
6. Shape into spherical rolls, brush with milk, sprinkle with pumpkin and sesame seeds.
7. Bake at 375 degrees F for about 40 minutes.