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Zucchini Cheese Rolls

Mild summer squash, salty Parmesan cheese, and aromatic thyme are the perfect flavor trio for these savory rolls. Delightfully tender and fluffy, they make an ideal dinner accompaniment.
Yield 14 rolls
0

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Ingredients

  • 1/2 cup (120g) warm water (105°F/41°C to 110°F/43°C)
  • 1/2 cup (120g) warm whole milk (105°F/41°C to 110°F/43°C)
  • 1/4 cup (57g) unsalted butter, divided (melted and cooled to 105°F/41°C to 110°F/43°C)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 3 1/2 cups (445g) bread flour
  • 2 tablespoons (24g) granulated sugar
  • 2 teaspoons (6g) kosher salt
  • 2 (100g) large eggs, divided (room temperature)
  • 3/4 cup (120g) packed shredded zucchini (see note below)
  • 3/4 cup (85g) shredded Parmesan cheese
  • 1 teaspoon (3g) garlic powder
  • 1 teaspoon fresh thyme leaves
  • Garnish: shredded Parmesan cheese and fresh thyme leaves

Instructions

  • In a medium bowl, whisk together warm water, warm milk, 2 tablespoons (28g) melted butter, and yeast. Let stand until foamy, 5 to 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Add yeast mixture and 1 egg (50g), and beat at medium-low speed for 2 minutes. Add zucchini, cheese, garlic powder, and thyme. Beat at medium-low until well combined, about 1 minute, stopping to scrape sides of bowl.
  • Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, stopping to scrape sides of bowl, 6 to 8 minutes. (Dough should pass the windowpane test; see note below.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
  • Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  • Prepare pan: Spray a 9-inch springform pan with cooking spray.
  • Divide dough into 14 portions (about 70g each). Using lightly floured hands, gently shape each portion into a smooth ball, and place in prepared pan. (Dough will fill pan.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  • Preheat oven to 375°F (190°C).
  • In a small bowl, whisk remaining 1 egg (50g). Brush rolls with egg wash.
  • Bake until golden brown and an instant-read thermometer inserted incenter registers 190°F (88°C), 25 to 30 minutes, covering with foil to prevent excess browning and rotating pan halfway through baking. Immediately brush with remaining 2 tablespoons (28g) melted butter. Garnish with cheese and thyme, if desired. Serve warm. Store in an airtight container for up to 4 days.

Notes

Be sure to pat the zucchini dry with paper towels before measuring.
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Recipe featured in Bake From Scratch magazine.

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