Sweet Rolls

1 (12-ounce) package frozen mashed yellow squash, thawed, approximately 1 1/4 cups, (you can use your own from the garden) Zucchini squash works fine
1 cup sugar (I have found they like 3/4 cup as well -- or can use 1/2 cup Splenda for baking)

1/4 cup butter or margarine

1/2 teaspoon salt

1 package active dry yeast

1/4 cup lukewarm water

6 cups sifted flour, divided

Pour hot scalded milk over squash, sugar, 1/4 cup butter and salt in mixing bowl. Let cool to lukewarm. Sprinkle yeast over lukewarm water, stir to dissolve. Add 2 cups of the flour and yeast mixture to milk mixture. Beat with electric mixer at medium speed till smooth, about 2 minutes. Gradually stir in by hand enough remaining flour to make a stiff dough. No kneading is necessary. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place till doubled, about 1 hour. Punch down dough. Turn out onto floured work surface, toss lightly until dough is no longer sticky. Divide dough in half. Let rest 10 minutes. Shape each half into 12 balls. Place in 2 greased round cake pans, 12 equally spaced in each pan. Brush tops with melted butter. Cover and let rise in warm place until doubled, about 45 minutes to 1 hour. Bake at 375 degrees 20 minutes or until golden brown.

For easy of recipe preparation, freeze the amount of squash needed for one recipe for use at a later time.

I think 12 rolls in a cake pan is too many because the center ones don't bake on the bottoms properly because they are too crowded. She uses 9 to 10 rolls to a pan, or you can use a larger pan.

I just finished making these today and they are wonderful, I used the splenda and it worked fine. I also had fresh squash in my garden so that was nice also.

This was passed on to me from a friend.