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