Squash Cloverleaf Rolls

Squash Cloverleaf Rolls

Sweet, hearty winter squash plays a starring role in these tasty, tender dinner rolls.

Prep Time

25

Minutes

Total Time

3:00

Hrs:Mins

Makes

2

dozen

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.
Makes 2 dozen rolls
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
For best results, only use a stick spread containing more than 65% vegetable oil.
Variation
Add 1 1/2 teaspoons dried thyme or sage leaves with the flour to give these subtly sweet rolls a heavenly herb flavor.

Nutrition Information:

1 Serving (1 Roll)
  • Calories 115
    • (Calories from Fat 10 ),
  • Total Fat 1 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 115 mg;
  • Total Carbohydrate 24 g
    • (Dietary Fiber 1 g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.