Squash Cloverleafs

1/4 cup warm water
1 Tbsp active dried yeast
pinch of brown sugar
3/4 cup warm milk
1/4 cup orange liqueur, such as Grand Marnier
1 cup winter squash or pumpkin puree or one 12 ounce package frozen cooked winter squash, defrosted
3 Tbsp brown sugar
grated zest of 1 orange
2 tsp. salt
6 Tbsp (3/4 stick) butter, melted
4 to 4 1/2 cups flour
Melted butter for brushing (optional)


Pour the warm water in a small bowl. Sprinkle the yeast and pinch of brown sugar over the surface of the water. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes. In a large bowl using a whisk or in the work bowl of a heavy duty mixer fitted with the paddle attachment, combine the milk, liqueur, squash, brown sugar, orange zest, slat and butter. Add the yeast mixture and 2 cups of the flour. Beat until smooth and creamy, about 2 minutes. Gradually add the remaining flour, 1/2 cup at a time until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if mixing by hand. Turn the Dough out onto a lightly floured work surface and knead until satiny and elastic, about 4 minutes, dusting with flour only 1 Tbsp at a time as need to prevent sticking. This should be a very smooth dough. If kneading by machine, switch from the paddle to the dough hook and knead for 3 to 4 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hands. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk about 1 hour. Gently deflate the dough. Runt the dough out onto a lightly floured work surface. Lightly grease 20 1-5/8-inch round muffin cups. Divide the dough into 4 equal portions. Divide each of these portions into 3 equal portions and shape these into small balls about the size of a walnut (about 1 inch diameter arrange 3 balls of dough in each of the muffin cups. Cover with plastic wrap and let rise until doubled in bulk, about 20 minutes. Twenty minutes before baking, preheat the oven to 400. Place the muffin tins on a rack in the center of the oven and bake for 12 to 15 minutes or until golden brown. The rolls will sound hollow when tapped with your finger. Remove the rolls immediately from the muffin tins and transfer to cooling racks. Serve warm.

To make pumpkin or squash puree: Wash medium sugar pumpkin or other winter squash and cut off the top. Cut the squash or pumpkin in half and then into large cubes. Leaving the skin intact. Scoop out the seeds and fibers. Place the pumpkin, flesh side down in a baking dish filled with about 1 inch of water. Cover and bake at 350 for 1 to 1 1/2 half hours, or until tender. Let the pumpkin cool, pool off and discard the skin. Puree the pulp until smooth in a food processor or blander. The puree may be refrigerated covered for up to 5 days or frozen for up to 9 months. One pound of raw pumpkin or squash will yield about 1 cup puree.