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Cheddar/Squash Cloverleaf Rolls Recipe

Cheddar/Squash Cloverleaf Rolls Recipe

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
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min. YIELD:24 servings


  • 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


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

Reviews for Cheddar/Squash Cloverleaf Rolls

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bhambread User ID: 3696118 35027
Reviewed Jul. 18, 2013 Edited Dec. 27, 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 User ID: 1807985 34868
Reviewed 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."

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