Grandma Janis`s squash rolls

1 cup mashed yellow squash ( butternut or acorn, I like butternut best)
1/2 cup sugar
1/2 cup ( marg. or crisco )
1 teasp. salt
1 cup hot milk ( not too hot or you will kill the yeast )
1/2 cup warm water
1 pkg. yeast
5 cups flour

Mix first 5 ingredients.
Add yeast that has been disloved in the warm water.
Work in the flour and knead.
Let rise till double in bulk.
Knead again and form into rolls.
Let rise again, and bake at 400 degrees for 20 min.
These freeze well and will keep for up to 6 months.