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.