Prepare the Dough

1. Prepare the Squash: Cook the butternut squash until tender, then mash and allow it to cool slightly.
2. Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes, or until frothy.
3. Combine Ingredients: In a large mixing bowl, combine the mashed squash, melted butter, salt, beaten egg, and the yeast mixture. Stir until well combined.
4. Add Flour: Gradually add 3 cups of flour to the mixture, stirring until a sticky dough forms. Add more flour as needed until the dough is manageable but still soft.
5. Knead the Dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.

Let It Rise

1. First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Shape the Rolls

1. Punch Down: After the dough has risen, punch it down to release the air.
2. Divide the Dough: Divide the dough into 12 equal pieces and shape each piece into a ball.
3. Arrange the Rolls: Place the rolls in a greased 9×13-inch baking dish, spacing them evenly.

Second Rise

1. Cover and Rise Again: Cover the rolls with a towel and let them rise for another 30 minutes, until puffy.

Bake the Rolls

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Bake: Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown and they sound hollow when tapped on the bottom.
3. Cool: Remove from the oven and let cool for a few minutes before serving.