Sunday, August 9, 2009

Zucchini Yeast Rolls

This recipe comes from my Simply in Season cookbook. I've been wanting to make these for a few weeks now, but finally had some time for it last week. These are so very yummy! And healthier than a normal roll. You really can't taste the zucchini... its a nice way to sneak in just a few more veggies! :) I got 25 rolls out of this (just larger than golf balls when I rolled them). I kept some out for fresh eating with meals and have frozen the majority of them. I'll update later with a picture once I upload my pictures.

Zucchini Yeast Rolls

2-3 cups shredded zucchini or summer squash
1 cup water
1/2 cup sugar
3 Tablespoons oil
2 teaspoons salt
1 cup bread flour
1 cup whole wheat flour
1/3 cup dry milk powder (left this out b/c mine was old and I threw it away)
2 Tablespoons active dry yeast
1/2 teaspoon ground mace (optional... I left it out)
1 3/4-2 1/2 cups bread flour

Combine the zucchini/squash, water, sugar, oil, and salt in a saucepan and heat slowly until warm, stirring to blend. Or warm in the microwave.

Combine 1 cup bread flour, whole wheat flour, milk powder, yeast, and mace if using in a mixing bowl. Add liquid ingredients and beat well until smooth. (I used my KitchenAid mixer). Stir in enough additional bread flour to make a soft dough. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides. Cover with a damp towel and let rise for 10 minutes. Shape into rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, 25-35 minutes. Brush with milk for a soft crust and let stand 5-10 minutes before removing to a wire rack.


kat said...

I wonder if I could make these & freeze them after the first rise?

Justin and Mary said...

These sound great! I may have to try these...when I have time to make bread :)