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Cheddar/Squash Cloverleaf Rolls

 Cheddar/Squash Cloverleaf Rolls
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
24 ServingsPrep: 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 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

2 of 2

Cheddar/Squash Cloverleaf Rolls (continued)

Directions (continued)

  • 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.