Squash Rolls

Heat the lowfat milk in a small saucepan over medium heat until it reaches approximately 110°F (about 43°C), then remove from heat and stir in the margarine, sugar, and salt until dissolved.

Pour the warm milk mixture into a large mixing bowl and let cool slightly to lukewarm. Sprinkle the active dry yeast over the warm water in a small bowl and let sit for 5 minutes until foamy.

Gradually add the flour, 1 cup at a time, stirring until a shaggy dough forms. Once the dough becomes too stiff to stir, turn it out onto a lightly floured surface.

Knead the dough for 8-10 minutes until smooth and elastic, adding small amounts of flour as needed if it sticks.

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm place for 1-2 hours until doubled in size.

Punch down the risen dough and turn it out onto a floured surface. Divide the dough into 4 equal pieces and shape each into a smooth ball.

Place the rolls seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover lightly with a damp cloth and let rise for 30-45 minutes until puffy.

Preheat the oven to 375°F (190°C) and bake the rolls for 25-30 minutes until golden brown on top.

Remove the rolls from the oven and transfer to a wire rack to cool for 5-10 minutes before serving.