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

Heat milk, butter, sugar and salt until butter is melted. Cool to lukewarm. Dissolve yeast in water and stir into milk mixture, squash and 2 cups of flour. Beat until smooth. Mix in remaining flour. Knead until smooth and easy to handle. Cover. Let rise until double. Shape into rolls. Let rise again for 30 to 45 minutes. Bake at 375 degrees for 20 to 25 minutes.

(Millview)