Grated squash makes these golden dinner rolls wonderfully tender. Everybody's crazy for these, especially when they're warm from the oven. —Robert Keith, Rochester, Minnesota
Zucchini Dinner Rolls
Zucchini Dinner Rolls
Prep Time
25 min
Cook Time
20 min
Yield
2 dozen
Ingredients
- 1 cup shredded peeled zucchini
- 1 teaspoon salt, divided
- 3-1/2 cups all-purpose flour, divided
- 1 package (1/4 ounce) quick-rise yeast
- 5 tablespoons grated Parmesan cheese, divided
- 1 teaspoon sugar
- 1 cup warm water (120° to 130°)
- 1/4 cup butter, softened
Directions
- 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, 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 13x9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 375° until golden brown, 20-25 minutes. Remove rolls from pan to a wire rack.
Nutrition Facts
1 roll: 90 calories, 2g fat (1g saturated fat), 6mg cholesterol, 133mg sodium, 15g carbohydrate (0 sugars, 1g fiber), 2g protein.
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