Squash Rolls
From: Terri Woltmon
Yield: 2 Dozen

4 1/2 cups up to 5 cups all-purpose flour
1/2 cup sugar
1 tsp salt
1 pkg yeast
1 1/4 cups very warm milk
1 cup mashed cooked winter squash
2 tbsp butter

Mix 2 cups of flour, sugar, salt and yeast in large bowl. Add milk, squash and butter. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough out on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours (until double). Grease 24 medium muffin cups. Punch down dough; divide into 24 equal pieces. Shape each piece into 3 smooth balls. Place 3 balls each in muffin cup. Cover and let rise in warm place 30 to 45 minutes or until double. Heat oven to 400 degrees and bake 15 to 20 minutes until light brown.