A Tradition in Family Baking

Zucchini Rich Buns

Zucchini Rich Buns
\Milk\ made from pureed zucchini gives an excellent flavor and lowers the calories of these special rolls.

THIS RECIPE MAKES 24 ROLLS
Ingredients
  • 3+1/2 cups Bread Flour
  • 2+1/4 tsp Active Dry Yeast
  • ¼ cup Sugar
  • 1 tsp Salt
  • 1 cup Zucchini Milk*
  • ¼ cup Water
  • ¼ cup Oil
  • 1 Egg
Instructions
  1. In large mixer bowl, combine 1+1/2 cups bread flour, yeast, sugar and salt; mix well. In saucepan, heat zucchini milk*, water and oil until warm (120°-130°F). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining bread flour to make a soft dough. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

  2. Punch down dough. Divide into 4 parts. Divide each fourth into 6 pieces. Shape each piece into a smooth ball. Place in greased 8 - inch layer cake pans. Cover; let rise in warm place until indentation remains after lightly touching. Bake in preheated 375°F oven for 20 to 25 minutes until golden brown. Remove from pans; cool.

  3. *To prepare Zucchini Milk: In blender or food processor, purée 2 to 3 peeled zucchini until smooth. Zucchini milk can be frozen; let come to room temperature before using.

  4. You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.
 

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