• Cooking Time: 20 minutes
• Servings: 15 rolls
• Preparation Time: 2 hours
• 1 cup warm water
• 3/4 cup sugar
• 1 package dry yeast
• 2 teaspoons salt
• 1 cup strained, cooked winter squash (I use butternut)
• 1/2 cup nonfat powered milk
• 5 cups sifted flour
• cooking oil

1. Put water and sugar into large bowl of electric mixer.
2. Sprinkle yeast into this and allow to stand for 5 minutes.
3. Add 3 tablespoons oil, salt, squash and dry milk.
4. Beat well at low speed.
5. Gradually beat in 2 cups of flour.
6. Scrape beater and add the rest of flour by hand, mixing well.
7. Let rise.
8. Knead gently on a floured counter-top or floured board.
9. Roll to 1 inch thickness.
10. Cut with floured 2 1/2 inch biscuit cutter.
11. Roll edges lightly in oil so that the baked rolls will seperate readily.
12. Put into greased pan (9x13") and allow to double in size.
13. Bake in pre-heated oven 400 degrees, for about 20 minutes.
14. Makes about 15 rolls.
15. *Note: I don't roll in oil and add only 1 teaspoon salt.

I needed to bring hamburger buns to a Girl Scout campout, a long time ago and so I decided to make some. Put couldn't find a recipe back in those days, so used this recipe and made them in little tart pans. They were the first to be used that day and I have made them again and again. Also I do make regular rolls out of this great recipe.