Squash Rolls

Ingredients

 * 1 cup 2% lowfat milk
 * 2 tbsp margarine
 * 1/2 cup sugar
 * 1 tsp salt
 * 1 pack active dry yeast
 * 1/4 cup water
 * 1 cup winter squash
 * 4 1/2 cup flour

Directions
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 ½ hours. (Dough is ready if indentation remains when touched. ) Punch down dough. Shape into 1' balls. Place 3 balls in each of 24 greased muffin cups, 2 ½' x 1 ¼'. Let rise until double 35 - 45 minutes. Heat oven to 400°F. Bake until light brown, 15 to 20 minutes. Note: Frozen squash may be used. Thaw and bring to room temperature.