Honey-Squash Dinner Rolls Recipe

In a large bowl, mix yeast, salt, nutmeg and 3 cups flour. In a small saucepan, heat milk, butter and honey to 120 °-130 °. Add to dry ingredients; beat on medium speed 2 minutes. Add squash; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Divide between two greased 9-in. round baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375 °. Brush tops with beaten egg; sprinkle with seeds. Bake 20-25 minutes or until dark golden brown. Cover loosely with foil during the last 5-7 minutes if needed to prevent overbrowning. Remove from pans to wire racks; serve warm.