|Milk||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115Â°)|
|Mashed cooked winter squash||1 Cup (16 tbs)|
|Gold medal all purpose flour||5 Cup (80 tbs)|
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 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°.
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.