Cheddar Squash Cloverleaf Rolls

• 2 Tbsp. sugar
• 1/4 c. warm water (110~ to 115~)
• 1 pkg. active dry yeast
• 1 c. warm milk (110~ to 115~)
• 4 Tbsp. butter or margarine, melted and divided
• 1 tsp. salt
• 1 c. mashed cooked winter squash
• 3/4 c. shredded Cheddar cheese
• 4 to 4 1/2 c. all-purpose flour
• sesame seed (optional)

1. In large mixing bowl, dissolve sugar in water.
2. Sprinkle the yeast over the water and stir gently.
3. Let stand until light and foamy.
4. Stir in milk, 3 tablespoons butter, salt, squash and cheese.
5. Add enough flour to form a soft dough.
6. Turn out onto a lightly floured surface; knead until dough is no longer sticky (about 5 minutes).
7. Form into a ball and place in a greased bowl, turning once to grease top.
8. Cover and let rise in a warm place until doubled, about
9. 1 hour.

sugar, warm water, active dry yeast, warm milk, butter, salt, mashed cooked winter, cheddar cheese, allpurpose, sesame

Taken from www.cookbooks.com/Recipe-Details.aspx?id=527455 (may not work)