Cheddar/Squash Cloverleaf Rolls |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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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 king arthur unbleached 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 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.
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