Grated squash gives these golden dinner rolls wonderful moistness. They're scrumptious warm from the oven.—Robert Keith, Rochester, Minnesota

Originally published as Zucchini Dinner Rolls in Taste of Home August/September 1999, p47

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Name: Zucchini Dinner Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 1 cup zucchini shredded & peeled; 1 teaspoon salt divided; 3-1/2 cups all-purpose flour divided; 1/4 ounce quick-rise yeast; 5 tablespoons grated Parmesan cheese divided; 1 teaspoon sugar; 1 cup warm water 120° to 130°; 1/4 cup butter softened

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INGREDIENTS

1 cup zucchini ; shredded & peeled
1 teaspoon salt ; divided
3-1/2 cups all-purpose flour ; divided
1/4 ounce quick-rise yeast
5 tablespoons grated Parmesan cheese ; divided
1 teaspoon sugar
1 cup warm water ; 120° to 130°
1/4 cup butter ; softened

Servings

INSTRUCTIONS

Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.

Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

NOTES

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Zucchini Dinner Rolls

1 cup zucchini shredded & peeled
1 teaspoon salt divided
3-1/2 cups all-purpose flour divided
1/4 ounce quick-rise yeast
5 tablespoons grated Parmesan cheese divided
1 teaspoon sugar
1 cup warm water 120° to 130°
1/4 cup butter softened

Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
    Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
    Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.

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Nutrition

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Serving Size: 1 Serving (18g)
Recipe Makes: 24 Servings

Calories: 21
Calories from Fat: 19 (90%)

Amt Per Serving		% DV

	Total Fat 2.1g	3 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 5.7mg		2 %
Sodium 73mg		3 %
Potassium 19.7mg		1 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21

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