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In a large bowl, dissolve yeast and 3/4 teaspoon sugar in warm water; let stand for 5 minutes.
Add the milk, butter, squash, salt and remaining sugar; mix until smooth.
Add wheat germ and 4 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide into thirds; divide each portion into 20 pieces.
Shape into balls.
Place on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 350? for 15-17 minutes or until golden brown.
Brush with butter.
Remove to wire racks. Yield: 5 dozen.
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