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