Cheddar/Squash Cloverleaf Rolls Recipe

Cheddar/Squash Cloverleaf Rolls Recipe photo by Taste of Home

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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

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Cheddar/Squash Cloverleaf Rolls Recipe

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

Yield: 24 Servings

25 20 45

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 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.

Nutritional Facts 1 serving (1 each) equals 120 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 145 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Cheddar/Squash Cloverleaf Rolls in Country Woman July/August 1992, p29