Cheddar/squash cloverleaf rolls

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Sugar
¼ cup Warm water
1 pack Active dry yeast
1 cup Warm milk
4 tablespoons Butter or margarine --
Melted divided
1 teaspoon Salt
1 cup Mashed cooked winter squash
¾ cup Shredded cheddar cheese
4 cups All-purpose flour
Sesame seeds, optional

Directions

In a large mixing 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 l-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 deg. for 16-18 minutes or until golden, Serve warm. Yield: 2 dozen

Recipe By : Country Woman

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