Best Squash Cloverleaf Rolls Recipes
CHEDDAR-SQUASH CLOVERLEAF ROLLS
My rolls started out as a basic bread recipe, and I adapted it to our tastes. They're perfect with a meal anytime, especially in fall. Although our son-in-law (we have two grown kids) can't stand squash, he loves these! —DeDe Waldmann, Monona, Wisconsin
Provided by Taste of Home
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- 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. , 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 1-in. balls. Put 3 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° for 16-18 minutes or until golden. Serve warm.
Nutrition Facts : Calories 120 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 145mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
SQUASH CLOVERLEAF ROLLS
Sweet, hearty winter squash plays a starring role in these tasty, tender dinner rolls.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h
Yield 2
Number Of Ingredients 8
Steps:
- Heat milk, sugar, butter and salt in 1-quart saucepan until butter is melted; cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in milk mixture, squash and 2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 1/2 hours or until double (Dough is ready if indentation remains when touched.)
- Grease 24 regular-size muffin cups. Punch down dough. Shape into 1-inch balls. Place 3 balls in each muffin cup. Cover and let rise in warm place 30 to 45 minutes or until double.
- Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 115, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Roll, Sodium 115 mg
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