1 pkg. active dry yeast
1/2 c. sugar
1 c. warm skim milk
3 tbsp. Puritan oil
1/2 tsp. salt, if desired
1 c. pureed squash or pumpkin
1 tbsp. leaf oregano
1 tbsp. dill weed
1/4 tsp. lemon pepper
5 c. all-purpose flour

In a bowl, sprinkle yeast and sugar into warm, not hot, milk and oil. Let stand 5 minutes. Turn mixer on to low and gradually add salt, squash, oregano, dill weed, lemon pepper and 2 cups flour. Beat until well blended. Remove beaters and gradually beat in remaining flour by hand. Cover with a dry cloth or plastic wrap. Place bowl in warm area and let dough rise until double in bulk or 1 to 1 1/2 hours.

Turn dough onto floured board and knead gently 2 minutes. Roll out to 1-inch thickness. Cut into rolls with 3-inch cookie cutter. Place on baking sheet or 9x13 inch pan sprayed with vegetable cooking spray. Cover and let rise until doubled in bulk. Bake at 400 degrees for 20-25 minutes.

Makes 12 large rolls.