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