Squash Cloverleaf Rolls

 

1

cup milk

1/2

cup sugar

2

tablespoons butter or margarine

1

teaspoon salt

1

package regular or quick active dry yeast

1/4

cup warm water (105°F to 115°F)

1

cup mashed cooked winter squash (1 medium) or 1 cup canned squash

4 1/2

cups Gold Medal® all-purpose flour

• 1 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.
• 2 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.)
• 3 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.
• 4 Heat oven to 400°F. Bake 15 to 20 minutes or until golden brown.