SQUASH ROLLS (my grandmother's recipe)

1 cup milk
2 tbsp. margarine or butter
1 tsp. salt
1 pkg active dry yeast
1/4 cup warm water (105 to 115 degrees F)
1 cup mashed cooked winter squash
4 1/2 to 5 cups flour

Heat milk, margarine, sugar and salt until margarine is melted, cool to lukewarm.

Dissolve yeast in warm water in large mixing bowl. Stir in milk mixture, squash and 2 cups 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 min. 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. Let rise until double 30 to 45 min.

Preheat oven to 400 degrees F.

Bake until light brown 15 to 20 min. Makes 2 dozen rolls.

P.S. Thanks for the other recipes I've have been looking for some new ways to fix this squash.