1 2/3 c. milk
2 2/3 tbsp. butter
1 tsp. salt
1/2 c. sugar
1/2 c. squash
1 yeast cake, dissolved in 1/2 c. lukewarm water

Scald the milk in double boiler. Add butter; let cool. Then add salt, sugar and squash. In separate bowl, dissolve yeast in 1/2 cup lukewarm water. Mix yeast with other ingredients, adding 6 cups of flour or until you get the right consistency. Knead and cover; let rise until double in bulk (about 1 hour). Roll out dough. Cut and arrange in buttered 10-inch pans. Brush with melted butter. Cover with cloth. Let rise until double in bulk (about 1 hour).

Bake at 400°F until golden brown (15 to 20 minutes). Brush with melted butter again while hot.