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Zucchini Dinner Rolls Exps 13x9bz21 10798 B10 08 1b 3

Zucchini Dinner Rolls

TOTAL TIME: Prep: 25 min. + rising Bake: 20 min. YIELD: 2 dozen.
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

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

  • 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, 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 13x9-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° 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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