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Zucchini Dinner Rolls
At a Glance
- Total
- 45 min
- Servings
- 24.00 rolls, serving(s)
Categories
- Bread
- Side Dish
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Zucchini Dinner Rolls brings together 1 cup shredded peeled zucchini, 1 teaspoon salt, divided, 3 1/2 cups all-purpose flour, divided in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 24 servings.
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Equipment
Small bowl, mixing bowl, floured surface, greased bowl, 13x9-inch baking pan, wire rack
Ingredients
- 1 cup shredded peeled zucchini
- 1 teaspoon salt, divided
- 3 1/2 cups all-purpose flour, divided
- 1 (1/4 ounce) package fast rise yeast
- 5 tablespoons grated parmesan cheese, divided
- 1 teaspoon sugar
- 1 cup warm water (120° to 130°)
- 1/4 cup butter, softened
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Instructions
Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
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