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5* Zucchini Dinner Rolls

Source of Recipe

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5* Zucchini Dinner Rolls

Taste of Home August/September 1999
9 reviews rate this recipe 5 Stars!
Prep: 25 min. + rising Bake: 20 min.
Yield: 2 dozen.

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

Ingredients:
• 1 cup shredded peeled zucchini
• 1 teaspoon salt, divided
• 3-1/2 cups all-purpose flour, divided
• 1 package (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

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

2. 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.

3. 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.

4. 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.

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

1 roll equals 90 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 138 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.