Cheddar/Squash Cloverleaf Rolls

Name: Cheddar/Squash Cloverleaf Rolls
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 dozen.
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

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

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.

Nutrition Facts

1 each: 120 calories, 3g fat (2g saturated fat), 10mg cholesterol, 145mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 3g protein.

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

Reviews

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bhambread

Jul 18, 2013

I have made this many times. I microwave winter squash until soft and use this plus very sharp, good cheddar. The rolls are a beautiful color. They freeze and reheat well.
keverwann

Jul 11, 2013

Used frozen&thawed pumpkin puree from our pumpkins, a mixed blend of shredded cheeses, and half whole wheat flour. Cooked for 28 minutes as pan rolls in a 9x13 glass pan. Turned out nicely, but were much better warm than cold.