1 c. milk
2 tbsp. butter
1/2 c. sugar
1 tsp. salt
1 pkg. dry yeast
1/4 c. warm water
1 egg
1 c. mashed, cooked winter squash
5 1/2 to 6 c. flour

Heat milk, butter, sugar and salt until butter is melted. Cool to lukewarm. Dissolve yeast in warm water in large mixing bowl. Stir in milk mixture, egg, squash and 2 cups flour. Beat until smooth. Mix enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover, let rise in warm place until double, about 1 1/2 hours. Punch down dough. Shape into 24 balls. Let rise double, 30 to 45 minutes on greased pans. Heat oven to 400 degrees. Bake until light brown, 15 to 20 minutes. Makes 2 dozen rolls.