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Squash Cloverleaf Rolls

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

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( 17 Ratings)

17 Ratings

5 Stars 53%

4 Stars 29%

3 Stars 12%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 25 min
Total Time 3 hr 0 min
Servings 2

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

For best results, only use a stick spread containing more than 65% vegetable oil.

Add 1 1/2 teaspoons dried thyme or sage leaves with the flour to give these subtly sweet rolls a heavenly herb flavor.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Roll

Calories: 115
Calories from Fat: 10 ),

% Daily Value

Total Fat: 1 g; 1 %
(Saturated Fat 0g, 0% ),
Cholesterol: 0mg; 0%;
Sodium: 115 mg; 115 %;
Total Carbohydrate: 24 g; 24 %
(Dietary Fiber 1 g 1 % ),
Protein: 3 g; 3 %

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 2%;
Iron: 6%;

Exchanges:

1 Starch; 1/2 Fruit;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 2/3/2011 12:00:08 PM REPORT ABUSE LauraW32 said:

Rating:

I used an acorn squash I cut in half and roasted for an hour, and it was fantastic! They were just a little on the dry side the second day, but it didn't detract at all, everyone loved them!

This reply was: Helpful Inspiring

Posted 11/15/2008 3:15:49 PM REPORT ABUSE SunnyLuv said:

Rating:

My mom used to make these when I was younger and my sister and I have wanted the recipe for years. I am so glad I finally figured out where it came from so I can make them for my own family. They are so good!!

This reply was: Helpful Inspiring

Posted 3/18/2008 11:13:11 PM REPORT ABUSE timm11 said:

Rating:

The Bread i made with honey as i have bee hives and use honey for most everyting needing sugar.It was a great touch and tasted great however i didnt care for the muffins i made a loaf bread out of it and it surpassed the muffins much more.A slice with honey butter was just wonderfull.I didnt use canned squash i freeze my own and thats what i used.I also use real salted butter.I liked it better than any homemade bread i have ever had.Try it for easter dinner it will go great.It was really easy to do.I did use bread flower appose to reg unbleached.

This reply was: Helpful Inspiring