1/2 c. pureed buttercup or acorn squash
1/2 c. lukewarm water
2 pkgs. active dry yeast
1/2 c. sugar
5 to 6 c. flour
1 tsp. salt
1 c. lukewarm milk
1/2 c. soft butter
2 tbsp. melted butter

In a small bowl, add the yeast and a pinch of the sugar to the 1/2 cup lukewarm water. Allow it to rest for two to three minutes, then mix well. Set in a warm, draft-free place for about 10 minutes, or until the yeast bubbles up and the mixture almost doubles in volume.

In a deep mixing bowl, combine 5 cups of the flour, the remaining sugar and salt. Sift together and make a well in the center. Pour in the yeast mixture, add the squash puree, the milk and 1/2 cup of softened butter. With a large wooden spoon, gradually beat the dry ingredients into the liquid ones. Continue to beat until the dough is smooth and can be gathered into a compact ball.

Place the ball on a lightly floured surface and knead, incorporating up to 1 cup more flour, until the dough is smooth and elastic and no longer sticky.

Butter the inside of a large bowl. Set the dough ball inside the bowl and turn it upside down, thereby coating the ball with butter. Drape the bowl with a kitchen towel and put it in a draft-free place for about one hour, or until the dough has doubled in volume.

Butter the bottom and sides of two 9 inch cake pans. Punch the dough and, on a lightly floured surface, roll out in rectangle about 1 inch thick. With a cookie cutter or the rim of a glass, cut the dough into 2 1/2 inch rounds. Fold rounds in half and tuck ends underneath. Place rolls in pans about 1/2 inch apart and brush tops with melted butter. Set the rolls in a draft-free place to rise for about 15 minutes.

Bake in preheated 450 degree oven for 12 to 15 minutes, or until golden brown. Serve piping hot!