Zucchini Dinner Rolls Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 90
  • Fat:
  • 2 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 6 mg
  • Sodium:
  • 138 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 1 g
  • Protein:
  • 3 g


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Zucchini Dinner Rolls

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SERVINGS: 24

CATEGORY: Breads

METHOD: Baked

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

Ingredients:

  • 1 cup grated 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 or margarine, softened

Directions:

Place zucchini in a bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
    Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons Parmesan cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Add remaining floured 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. 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.

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