Zucchini-Flecked Dinner Rolls

What?
Zucchini-Flecked Dinner Rolls? Yes, you heard it right! These were so delicious
and the zucchini really added a nice color to the rolls and didn’t make me feel
as guilty for not using whole wheat flour.

(Recipe adapted
from 17
and baking)

Makes 12
rolls

Ingredients:

2 tsp dry yeast
1 1/4 cups water
3 1/2 cups
unbleached flour
2 tsp salt
1 medium or large zucchini, grated

1 tbsp unsalted butter, melted
1 egg,
beaten
Poppyseeds

Directions:

Sprinkle the yeast into 1/2 cup of the water. Sit
for 5 minutes, then stir to dissolve.

Mix the flour and salt in a large bowl. Form a well in
the center and pour in the dissolved yeast. Add the grated carrots and melted
butter and mix all together. Stir in the remaining water to form a moist,
crumbly dough.

Knead the dough until smooth but still sticky on a
lightly floured surface, about 10 minutes.

Put the dough in a clean bowl and cover with a
clean towel. Let rise until it’s doubled in size, about 1 to 1 1/2 hours. Punch
down and let rest 10 minutes.

Meanwhile, preheat the oven to 400 degrees
F.

Shape the dough into 12 balls and arrange, just
touching, into a pan. Proof until the balls double in size, about 30 minutes.
Brush the tops of the rolls with the beaten egg, then sprinkle poppy seeds on
top.

Bake about 15-20 minutes, or until golden brown.
Let cool.

** These
went great with the eggplant I
made last night.

Tagged: rolls, zucchini

Posted in: Bread