In mixing bowl, dissolve yeast in water and sugar. In a saucepan, scald the milk with the butter. Turn off heat and add raisins if desired. Let the milk mixture cool, then mix in the squash.

When milk mixture is cooled to lukewarm (baby bottle temperature), mix into yeast with brown sugar, beaten egg white and whole egg, lemon rind, salt, cinnamon, ginger, and mace. Add 2 c whole wheat flour, then enough white flour to make a workable dough. Turn out onto a floured board and knead about 8 minutes, until dough is smooth and elastic, adding all purpose flour as needed to prevent sticking. Place the dough in a greased bowl, then turn to coat the top. Cover bowl with a wet towel and set in a warm, draft-free place to rise until double, about 1 1/2 hours.

Punch down the dough, turn back onto the floured board, and divide in half. Form each half into 12 balls, and place on a 2 greased baking sheets. Cover with moist towels and set in a warm place to rise for 1 hour.

Preheat oven to 375 degrees. When rolls have risen to double, lightly brush with the beaten egg and bake for 15 minutes or until rolls are golden brown. Cool on sheets for 5 minutes, then remove to a rack to finish cooling. These rolls freeze well. Makes 24.

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