Squash my buns!
I always mess up one batch. Either I let it rise in roll form too long and it turns into one giant magma-like bubbly bun mass, or I put the rolls in the oven, set the timer, and then head off to the basement where I can't hear the timer beep and I burn the rolls. In either case, it's about getting distracted and forgetting about the rolls. Then I learn my lesson and resolve to pay more attention and all is well.
The point? Hmm. There is none. I just like squash buns and I have to start making them soon.
Edited to add: Well, hello, you DON'T talk about a yummy recipe in a blog post without including the actual recipe.
5 tsp yeast (2 pkgs)
¾ c. milk
1 c. squash*
½ c. sugar
½ tsp. salt
½ c. butter
4 ½ c. (approximately) flour
Soak the yeast in the lukewarm water (I usually add a pinch of sugar) for about 10 minutes. If a foam develops, the yeast is good. If it doesn't foam up, throw it out, buy new yeast and do it again. Meanwhile, heat the milk and squash in a saucepan and stir until smooth. Add the sugar, salt, and butter. Heat to 110º, stirring often and making sure the butter is completely melted and the mixture is smooth. Add 2 c. of the flour to a mixing bowl and stir in the foamed-up yeast, and the squash mixture. Mix, adding in the rest of the flour in half cup increments until the flour is all incorporated. Turn the dough out onto a floured surface and knead for 5 minutes. Place the lump of dough in a greased bowl and cover with plastic wrap which has been sprayed with cooking spray. Let rise until double in size. Heat the oven to 350º. Roll the dough into walnut-sized balls and place in a greased baking pan. Bake for 15-20 minutes. Baked rolls can be frozen in freezer bags so you can make them well ahead of time.
There. Egregious error rectified.