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Zucchini Dinner Rolls Recipe

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Grated squash gives these golden dinner rolls wonderful moistness. They're scrumptious warm from the oven.—Robert Keith, Rochester, Minnesota

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Zucchini Dinner Rolls Recipe

Prep: 25 min. + rising Bake: 20 min.

Yield: 24 Servings

25 20 45

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, 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. Yield: 2 dozen.

Nutritional Facts 1 roll equals 90 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 138 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Zucchini Dinner Rolls in Taste of Home August/September 1999, p47

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Reviews for Zucchini Dinner Rolls (3)

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Zucchini Dinner Rolls

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Reviewed on Apr. 25, 2011 by grannygourmet

My family loved these rolls. The zucchini is a nice addition. It not only adds to the nutritive value but gives the rolls a good taste.

Reviewed on Jan. 23, 2011 by misscleocat

I have been making these rolls for year. They are wonderful, moist and delicious and a great way to use your zucchini.

Reviewed on Aug. 21, 2010 by Vanessaray

I made these rolls with a pork, sauerkraut and dumpling supper. My four grandchildren absolutely loved them! Now I make them all the time. They are so moist and soooo delicious!!