1/4 c. warm water
1 pkg. active dry yeast
1/4 c. sugar
1/4 c. shortening, melted
1/2 c. milk at room temperature
1/2 c. mashed cooked yellow squash
1 tsp. salt
3 c. sifted all-purpose flour

Combine the warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Stir to mix. Set aide. In a large bowl, combine the melted shortening, milk, squash, remaining sugar, and salt. Mix well. Add yeast and 1 cup of the flour. Mix well. Continue adding flour until the dough is no longer sticky. Place in a well-greased bowl and cover with a dish towel. Allow to rise until double in bulk. This will probably take 1 hour to 1 1/2 hours. Punch down and knead until smooth. Pinch off portions about size of golf ball. Roll in palms of hands until round. Place on greased baking sheet. Cover with dish towel and allow to rise until light (probably about 45 minutes).

Bake at 425°F for 12 to 15 minutes or until lightly browned. Remove from oven and brush with butter.

Makes about 15 rolls.