Cheddar/Squash Cloverleaf Rolls Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 120
  • Fat:
  • 3 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 145 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Cheddar/Squash Cloverleaf Rolls

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Meet the Cook: My rolls started out as a basic bread recipe. I just adapted it to our taste. They're great with a meal anytime, but especially in fall. Our son-in-law (we have two grown children) can't stand squash - he loves these, though! -DeDe Waldmann, Monona, Wisconsin

SERVINGS: 24

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 25 min. + rising Bake: 20 min.

Ingredients:

  • 2 tablespoons sugar
  • 1/4 cup warm water (110° to 115°)
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 4 tablespoons butter, melted, divided
  • 1 teaspoon salt
  • 1 cup mashed cooked winter squash
  • 3/4 cup shredded cheddar cheese
  • 4 to 4-1/2 cups all-purpose flour
  • Sesame seeds, optional

Directions:

In a large mixing bowl, dissolve sugar in water. Sprinkle the yeast over the water and stir gently. Let stand until light and foamy. Stir in milk, 3 tablespoons butter, salt, squash and cheese. Add enough flour to form a soft dough.
    Turn out onto a lightly floured surface; knead until the dough is no longer sticky, about 5 minutes. Form into a ball and place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    Meanwhile, lightly grease 24 muffin cups. Punch down dough. Break off small portions and roll into 1-in. balls. Put three balls into each cup. Cover and let rise in a warm place until doubled, about 30 minutes.
    Brush tops of rolls with remaining butter; sprinkle with sesame seeds if desired. Bake at 375° for 16-18 minutes or until golden. Serve warm. Yield: 2 dozen.


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