1 c. milk
2 tbsp. butter
1/2 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1 c. mashed cooked winter squash
4 1/2 to 5 c. Gold Medal all-purpose 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, squash and 2 cups of the flour. Beat until smooth. Mix in 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. (Dough is ready if indentation remains when touched.)

Punch down dough. Shape into 1-inch balls. Place 3 balls in each of 24 greased muffin cups, 2 1/2 x 1 1/4 inches. Let rise until double, 30 to 45 minutes.

Heat oven to 400 degrees. Bake until light brown, 15 to 20 minutes. 2 dozen rolls.

1 cup frozen squash, thawed and brought to room temperature, can be substituted for the fresh squash.

If using self-rising flour, omit salt.