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Using a large bowl, mix the yeast, salt and 3 cups / 360g of the flour.
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In a pan, melt the butter and add the milk and honey and heat until just warm.
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Add to dry ingredients and mix until combined and then stir in the cooked mashed butternut.
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Mix in the remaining 3 ½ cups / 420g of flour and mix to combine.
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Turn dough onto a floured surface and knead until smooth, about 8 to 10 minutes. Place in a lightly oiled bowl and let rise in a warm place for about 1 hour,until doubled in size.
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After an hour, punch down the dough and divide into 24 equal pieces. Shape into rolls and place in a greased round baking pan. I use two baking pans, placing 12 rolls in each. Leave to rise again in a warm place.
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Preheat oven to 375°F / 180°C. Brush tops with melted butter or beaten egg and sprinkle with seeds if using.
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Bake until golden brown between 20-25 minutes.
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Remove from the pans and place on a wire rack
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Serve warm.