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Squash Cloverleaf Rolls

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Squash Cloverleaf Rolls
  • Prep 25 min
  • Total 3 hr 0 min
  • Servings 2
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Sweet, hearty winter squash plays a starring role in these tasty, tender dinner rolls.
Updated May 17, 2005

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
Make With
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, only use a stick spread containing more than 65% vegetable oil.
  • tip 2
    Add 1 1/2 teaspoons dried thyme or sage leaves with the flour to give these subtly sweet rolls a heavenly herb flavor.

Nutrition

115 Calories, 1 g Total Fat, 3 g Protein, 24 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Roll
Calories
115
Calories from Fat
10
Total Fat
1 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
115 mg
Potassium
60 mg
Total Carbohydrate
24 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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