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1
In a small bowl, add in the yeast and a healthy pinch of the sugar to the 1/2 c. lukewarm water.
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2
Allow it to rest for two to three min, then mix well.
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3
Set in a hot, draft-free place for about 10 min, or possibly till the yeast bubbles up and the mix almost doubles in volume.
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4
In a deep mixing bowl, combine 5 c. of the flour, the remaining sugar and salt.
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5
Sift together and make a well in the center.
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6
Pour in the yeast mix, add in the squash puree, the lowfat milk and 1/2 c. of softened butter.
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7
With a large wooden spoon, gradually beat the dry ingredients into the liquid ones.
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8
Continue to beat till the dough is smooth and can be gathered into a compact ball.
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9
Place the ball on a lightly floured surface and knead, incorporating up to 1 c. more flour, till the dough is smooth and elastic and no longer sticky.
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10
Butter the inside of a large bowl.
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11
Set the dough ball inside the bowl and turn it upside down, thereby coating the ball with butter.
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12
Drape the bowl with a kitchen towel and put it in a draft-free place for about one hour, or possibly till the dough has doubled in volume.
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13
Butter the bottom and sides of two 9 inch cake pans.
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14
Punch the dough and, on a lightly floured surface, roll out in rectangle about 1 inch thick.
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15
With a cookie cutter or possibly the rim of a glass, cut the dough into 2 1/2 inch rounds.
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16
Fold rounds in half and tuck ends underneath.
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17
Place rolls in pans about 1/2 inch apart and brush tops with melted butter.
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18
Set the rolls in a draft-free place to rise for about 15 min.
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19
Bake in preheated 450 degree oven for 12 to 15 min, or possibly till golden.
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20
Serve piping warm!
