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Zucchini Dinner Rolls

 Zucchini Dinner Rolls
Grated squash gives these golden dinner rolls wonderful moistness. They're scrumptious warm from the oven.—Robert Keith, Rochester, Minnesota
24 ServingsPrep: 25 min. + rising Bake: 20 min.

Ingredients

  • 1 cup shredded peeled zucchini
  • 1 teaspoon salt, divided
  • 3-1/2 cups King Arthur Unbleached 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

2 of 2

Zucchini Dinner Rolls (continued)

Directions (continued)

  • 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.