Zucchini Yeast Rolls

from Naomi Zimmerman in Simply in Season by Mary-Beth Lind & Cathleen Hockman-Wert

Step 1

  • 2-3 cups summer squash (shredded)
  • 1 cup water
  • 1/2 cup sugar (may substitute 1/4 honey)
  • 3 Tbsp oil
  • 2 tsp salt

Combine in a sauce pan and heat slowly until warm

Step 2

  • 1 cup bread flower
  • 1 cup whole wheat bread flower
  • 1/3 cup dry milk powder
  • 2 Tbsp active dry yeast

Combine in a mixing bowl; add liquid ingredients and beat well until smooth

Step 3

  • 1 3/4 - 2 1/2 cups bread flour
  • Stir* in enough flour to make the dough soft.
  • Knead 8 - 10 minutes, until smooth and elastic
  • Place in a greased bowl, turn to grease both sides
  • Cover with damp cloth and let rise until doubled in bulk
  • Punch down and let rise again, 10 minutes
  • Shape rolls
  • Place on a greased cookie sheet
  • Bake in a pre-heated oven at 350until golden - 25 - 30 minutes
  • Brush the crust with milk for soft edges.

Enjoy!

* I think this could make an excellent pizza crust

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