Zuchinni Yeast Rolls

Zucchini Yeast Rolls

2 – 3 cups summer squash (shredded)

1 cup water

½ cup sugar

3 Tbsp oil

2 tsp salt

Combine in a saucepan and heat slowly until warm, stirring to blend.  Or warm in microwave.

1 cup bread flour

1 cup whole wheat bread flour

1/3 cup dry milk powder

2 Tbsps active dry yeast

Combine in a mixing bowl.  Add liquid ingredients and beat well until smooth.

1 ¾ – 2 ½ cups bread flour

Stir in enough additional flour to make a soft dough.  Knead 8 – 10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth, and let rise until doubled in bulk.  Punch down and let rise 10 minutes.  Shape rolls and lace on a greased baking sheet.  Cover and let rise until doubled. Bake in preheated oven at 350 F until golden brown, about 25-35 minutes.  Brush with milk for a soft crust and let stand for 5 – 10 minutes before removing to wire rack.

SOURCE:  Simply in Season, p. 87

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