I had some (out of season!) zucchini in the fridge, bought first to satisfy a craving for zucchini bread and then, when our bananas were turning, I intended to make a banana zucchini bread. By the end of last week the bananas were gone and the zucchini still remained, so I settled (in a good way) on a batch of zucchini yeast rolls.
Quick breads are convenient, but they just can't compare to yeast leavened breads. These hearty little rolls came out sweet and fragrant and so pretty studded with green zucchini. I liked them a lot, and would try them again without the zucchini for a great basic dinner roll.
The recipe (adapted from Simply in Season):
Makes 24 small rolls. For a fancy sandwich bun shape the dough into 9 large rolls and adjust baking time accordingly.
3 cups summer squash
1 cup milk
1/2 cup sugar
3 tablespoons butter, melted
2 teaspoons salt
Combine in a saucepan and heat slowly until warm, stirring to blend
1 cup bread flour
1 cup whole wheat bread flour
2 packets active dry yeast (2 tablespoons)
Combine in a mixing bowl (I used a regular bowl and a rubber spatula--worked fine and it was nice not to have to clean up the kitchenaid). Add liquid ingredients and beat well until smooth.
1 3/4-2 1/2 cups bread flour
Stir in enough additional flour to make a soft dough. Knead 8-10 minuts until smooth and elastic. Place in a 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 place on a greased baking sheet. Cover and let rise until doubled. Bake in a preheated oven at 350 F until golden brown, 25-35 minutes. Brush with milk or cream for a soft crust and let stand for 5-10 minutes before removing to a wire rack.
Despite the relative inconvenience of multiple rise times, which I can never be terribly precise with anymore (the kids!!), this recipe was uncomplicated and didn't require a big investment in time or dirty dishes. Win!
The recipe (adapted from Simply in Season):
Makes 24 small rolls. For a fancy sandwich bun shape the dough into 9 large rolls and adjust baking time accordingly.
3 cups summer squash
1 cup milk
1/2 cup sugar
3 tablespoons butter, melted
2 teaspoons salt
Combine in a saucepan and heat slowly until warm, stirring to blend
1 cup bread flour
1 cup whole wheat bread flour
2 packets active dry yeast (2 tablespoons)
Combine in a mixing bowl (I used a regular bowl and a rubber spatula--worked fine and it was nice not to have to clean up the kitchenaid). Add liquid ingredients and beat well until smooth.
1 3/4-2 1/2 cups bread flour
Stir in enough additional flour to make a soft dough. Knead 8-10 minuts until smooth and elastic. Place in a 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 place on a greased baking sheet. Cover and let rise until doubled. Bake in a preheated oven at 350 F until golden brown, 25-35 minutes. Brush with milk or cream for a soft crust and let stand for 5-10 minutes before removing to a wire rack.
Despite the relative inconvenience of multiple rise times, which I can never be terribly precise with anymore (the kids!!), this recipe was uncomplicated and didn't require a big investment in time or dirty dishes. Win!
I made these with yellow summer squash and added cheddar cheese..YUMMY! Plus, by using yellow squash, I was able to tell the kids that it was just butter that I had already mixed in (like the canned biscuits!) I did have to add more bread flour as it was EXTREMELY sticky, but I will make again! I think that they would make an excellent slider bun.
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