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- 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
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.