Instructions: Beat eggs; add sugar, salt, butter and squash. Over this pour hot milk and stir until butter is melted. When cooled to lukewarm, add yeast; work in flour, just enough that dough can be worked without being too sticky. Knead until smooth. Let dough rise until double, then work out on greased pans.

For cloverleaf rolls, put 3 little balls of dough into each muffin tin cup. For regular rolls, place on cookie sheet or pan, approximately 1/2 inch apart. Let rise until double. Bake at 350 degrees until golden brown and brush with butter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.