Cheddar/Squash Cloverleaf Rolls

Name: Cheddar/Squash Cloverleaf Rolls
Ingredients: 2 tablespoons sugar; 1/4 cup warm water (110° to 115°); 1 package (1/4 ounce) active dry yeast; 1 cup warm whole 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

10 ingredients

4 steps

Ingredients

2 tablespoons sugar
1/4 cup warm water (110° to 115°)
1 package (1/4 ounce) active dry yeast
1 cup warm whole 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

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 3 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.