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

  • 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
  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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1 Comment
  1. We seem to only need to cook for about 15 minutes, but we are on a flat sheet in sort of a roll form.

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