Squash Rolls

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1 cup warm water, 
1/3 cup sugar, 
1 package active dry yeast, 
3 tbs oil, 
1 tsp salt, 
1 cup cooked winter squash (one package of thawed frozen squash works)
1/2 cup nonfat dry milk, 
5 cups flour.
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Put water sugar and yeast in large bowl let proof for 5 minutes. Add rest
 of ingredients except flour and mix well. Gradually add 2 cups of flour
and and mix until smooth, then gradually add the rest of the flour until
well mixed. Let rise until doubled in bulk. Punch down turn onto floured
board and knead until smooth. Roll to 1" thick and cut into pieces. Roll
edges of pieces lightly in oil before putting into greased pan. Allow to
double in size then bake in preheated 400F oven for about 20 minutes