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Zucchini Dinner Rolls Recipe
Zucchini Dinner Rolls Recipe photo by Taste of Home

Zucchini Dinner Rolls Recipe

Publisher Photo
Grated squash gives these golden dinner rolls wonderful moistness. They're scrumptious warm from the oven.—Robert Keith, Rochester, Minnesota
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min.
MAKES: 24 servings

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

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.

Directions

  1. Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack. Yield: 2 dozen.
Originally published as Zucchini Dinner Rolls in Taste of Home August/September 1999, p47

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.

Reviews for Zucchini Dinner Rolls

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 21, 2014

Reading reviews, these look easy to make. Saved recipe. Now we'll just see how long it takes to make 'em!

MY REVIEW
Reviewed Nov. 19, 2013

Lovely!

MY REVIEW
Reviewed Aug. 1, 2013

I substituted 1 cup of whole wheat flour for 1 cup of the all purpose flour. These rolls are really delicious.

MY REVIEW
Reviewed Jul. 31, 2013

I just made these for a second time. They are so soft & easy to make!!! The key with yeast breads is to make sure the water is warm & not hot water. My entire family LOVES these & it's a great way to use up zucchini!

MY REVIEW
Reviewed Apr. 25, 2011

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.

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