Ingredients
1 package (1/4 ounce) active dry yeast1-1/4 cups warm water (110° to 115°), divided5 tablespoons butter, softened, divided1 cup mashed cooked acorn squash1 egg3 tablespoons sugar1/4 teaspoon salt5 cups all-purpose flourGLAZE:1 cup confectioners’ sugar3 tablespoons tangerine or orange juice1 tablespoon butter, softened1 teaspoon grated tangerine or orange zest
Preparation
In a large bowl, dissolve yeast in 1/2 cup warm water. Melt 3 tablespoons butter. Add melted butter, squash, egg, sugar, salt, remaining water and 3 cups flour to yeast mixture; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Roll into a 17-in. circle; spread with remaining butter. Cut into 16 wedges. Roll up from wide end and place, pointed end down, 2 in. apart on ungreased baking sheets. Cover and let rise until doubled, about 20 minutes.
Bake at 400° for 12-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm rolls.
