1 cup low fat milk or soy milk
3 Tablespoons unsalted butter or margarine
3 1/2 cups flour
3 teaspoons sugar
1/2 cup thawed (room temperature) winter or butternut squash pureed
1 envelope quick rising dry yeast
3 Tablespoons additional margarine or butter
Combine milk, 3 tablespoons butter or margarine and sugar in a medium saucepan. Stir over low heat until butter melts and the mixture is heated through.
Whisk in squash. Remove from heat and cool for about 5 minutes.
Mix flour and yeast in the food processor. With machine running, add the squash mixture to the processor through the feed tube.
Process just until a ball forms. Continue to process 45 seconds longer to knead the dough.
Spray a large bowl with non stick cooking spray. Add dough to the bowl and turn to coat. Cover with wax paper and let rise in warm draft free area until doubled (about 50 minutes).
Preheat the oven to 375.
Grease two 9 inch diameter round cake pans.
Punch down the dough in the bowl.
Turn the dough out onto lightly floured surface.
Divide the dough into 24 equal pieces. Form each piece into a ball.
arrange 12 balls in each prepared pan, spacing apart.
Melt remaining 3 tablespoons butter or margarine.
Brush rolls with the melted butter or margarine.
Cover pans loosely with foil and let rise in warm draft free area until doubled (about 20 minutes).
Brush the rolls again with melted butter or margarine.
Bake rolls uncovered until golden brown, about 25 minutes.
Transfer the pans to rack and brush rolls with remaining melted butter/margarine.
NOTE: These rolls can be prepared 2 weeks ahead. Cool rolls completely in pans and cover with foil. Freeze. When thawed, reheat in covered pans for 20 minutes at 350.
Serve rolls warm.