1 c. milk
2 tbsp. butter
1/2 c. sugar
1 tsp. salt
1 pkg. dry yeast
1/4 c. warm water
1 c. cooked, mashed winter squash (May sub. sweet potatoes)
4 1/2-5 c. unbleached 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 mix, squash and 2 cups flour, beat until smooth. Mix gradually enough flour to make dough easy to handle.

Turn dough onto floured surface; knead until smooth and elastic. Place in greased bowl - grease top with brush. Let rise in warm place until double in bulk, about 1 1/2 hours.

Punch down dough - break off pieces and roll into rope. Cut off 1 inch pieces. Place 3 balls in each cup of greased muffin tin. Let rise again until double in bulk, 45 minutes to 1 hour. Then bake if your oven is a hot oven bake at 375 degrees.