Zucchini-Flecked Dinner Rolls

What? Zucchini-Flecked Dinner Rolls? Yes, you heard it right! These were so delicious and the zucchini really added a nice color to the rolls and didn't make me feel as guilty for not using whole wheat flour.

(Recipe adapted from 17 and baking)

Makes 12 rolls

Ingredients:

2 tsp dry yeast
1 1/4 cups water
3 1/2 cups unbleached flour
2 tsp salt
1 medium or large zucchini, grated

1 tbsp unsalted butter, melted
1 egg, beaten
Poppyseeds

Directions:

Sprinkle the yeast into 1/2 cup of the water. Sit for 5 minutes, then stir to dissolve.

Mix the flour and salt in a large bowl. Form a well in the center and pour in the dissolved yeast. Add the grated carrots and melted butter and mix all together. Stir in the remaining water to form a moist, crumbly dough.

Knead the dough until smooth but still sticky on a lightly floured surface, about 10 minutes.

Put the dough in a clean bowl and cover with a clean towel. Let rise until it’s doubled in size, about 1 to 1 1/2 hours. Punch down and let rest 10 minutes.

Meanwhile, preheat the oven to 400 degrees F.

Shape the dough into 12 balls and arrange, just touching, into a pan. Proof until the balls double in size, about 30 minutes. Brush the tops of the rolls with the beaten egg, then sprinkle poppy seeds on top.

Bake about 15-20 minutes, or until golden brown. Let cool.

** These went great with the eggplant I made last night.