Squash Rolls

(from New Recipes from Moosewood Restaurant)

1 T or pkg. yeast 1/3 c. brown sugar

1/4 c. warm water 1/2 t. salt

2/3 c scalded milk 1/2 c. melted butter

1 c. cooked&pureed winter squash 2 c. whole wheat flour

(or mashed) 2 c. unbleached white flour

Dissolve yeast in warm water. Combine milk, squash, sugar, salt, and melted butter. When this mixture has cooled to lukewarm, add yeast and whole-wheat flour and mix well. Stir in enough white flour to form kneadable dough. Knead the dough and place in a buttered bowl in warm place, cover, and let rise till doubled in bulk. About 1 hour. Punch down. Shape into tangerine-sized rolls and place on buttered baking sheet. Let rise 30-45 min. Bake in preheated oven 400 deg. 20 min.