Ingredients:
- 1 cup milk
- 2 tablespoons sugar
- 1 1/4 teaspoons salt
- 2 tablespoons shortening
- 1 package active dry yeast
- 3/4 cup mashed cooked winter squash (such as Hubbard), lukewarm
- 3 1/2 to 4 cups sifted all-purpose flour
Preparation:
In a saucepan over low heat, heat together the milk, sugar, salt, and shortening until shortening melts. Cool to lukewarm. Stir in yeast and squash. Stir in enough flour to make a soft dough.Round dough up and set in a greased bowl; cover with damp dish towel and let rise in a warm place until double in bulk, about 30 minutes.
Grease 18 muffin cups.
Punch dough down. Shape into cloverleaf rolls by shaping bits of dough into balls about an inch in diameter. Place 3 balls in each muffin cup. Cover pans with damp cloth; let rise in a warm place for about 15 minutes, until nearly double in bulk.
Bake at 450° for 12 to 15 minutes. Makes 18 cloverleaf rolls.
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