Cheddar/Squash Cloverleaf Rolls

• 2 tablespoons sugar
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 package (1/4 ounce) active dry yeast
• 1 cup warm whole milk (110u0b0 to 115u0b0)
• 4 tablespoons butter, melted, divided
• 1 teaspoon salt
• 1 cup mashed cooked winter squash
• 3/4 cup shredded cheddar cheese
• 4 to 4-1/2 cups all-purpose flour
• Sesame seeds, optional

1. 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.
2. 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.
3. 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.
4. Brush tops of rolls with remaining butter; sprinkle with sesame seeds if desired. Bake at 375u0b0 for 16-18 minutes or until golden. Serve warm.

sugar, warm water, active dry yeast, milk, butter, salt, winter, cheddar cheese, flour, sesame seeds

Taken from www.tasteofhome.com/recipes/cheddar-squash-cloverleaf-rolls/ (may not work)