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.
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)
from 17
and baking)
Makes 12
rolls
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 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
1 egg,
beaten
Poppyseeds
Directions:
Sprinkle the yeast into 1/2 cup of the water. Sit
for 5 minutes, then stir to dissolve.
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.
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.
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.
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.
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.
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.
Let cool.
** These
went great with the eggplant I
made last night.
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Posted in: Bread
Posted on July 11, 2011
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