Ingredients
2 tablespoons sugar1/4 cup warm water (110° to 115°)1 package (1/4 ounce) active dry yeast1 cup warm 2% milk (110° to 115°)4 tablespoons butter, melted, divided1 teaspoon salt1 cup mashed cooked winter squash3/4 cup shredded cheddar cheese4 to 4-1/2 cups all-purpose flourSesame seeds, optional
Preparation
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.
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.
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.
Brush tops of rolls with remaining butter; sprinkle with sesame seeds if desired. Bake at 375° until golden, 16-18 minutes. Serve warm.
