Squash Rolls
| 1 Tbsp. dry baking yeast | 2/3 C. milk, scalded |
| 1/4 C. warm water | 1 C. cooked squash |
| 1/3 C. brown sugar | 1/2 tsp. salt |
| 1/3 C. melted butter | 2 C. whole wheat bread flour |
| 2 - 3 C. white flour (unbleached) |
Add yeast to warm water. Combine scalded milk, squash, brown sugar, salt and melted butter. When this mixture has cooled to lukewarm, add the yeast and whole wheat flour. Beat well. Gradually stir in unbleached flour until dough is stiff enough to knead. Turn onto lightly floured surface and knead well, adding flour when necessary to prevent sticking. Place the dough in a large buttered bowl, and turn the dough to coat with butter. Cover and let rise until doubled, about 1 hour. Punch down. Shape into tangerine sized rolls and place on buttered baking sheet. Cover with towel and allow to rise until doubled, about 1/2 hour. Bake in a 400 degree oven for 20 minutes. Remove from oven and brush the tops with melted butter. Yield - makes about 18 rolls.
