Zucchini Pan Rolls
Elevate your bread game with these delightfully soft and fluffy Zucchini Pan Rolls—an irresistible fusion of wholesome zucchini and pillowy, golden-brown rolls that melt in your mouth. This easy yeast dough recipe combines grated zucchini, warm milk, and butter for a moist and subtly savory flavor, while a hint of olive oil and optional fresh herbs like parsley or dill add a gourmet finish. Perfectly versatile, these homemade rolls are ideal as a dinner side, sandwich base, or even a stand-alone snack. With just 15 minutes of prep time and simple steps like kneading and proofing, you'll achieve bakery-quality results at home. These rolls are a delicious way to incorporate vegetables into your baking, while impressing friends and family at the dinner table. Enjoy the perfect blend of comfort and creativity with these zucchini-studded delights!
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Recipe Information
Ingredients
- 1 medium (about 200g) Zucchini
- 3 cups All-purpose flour
- 0.25 cups Warm water
- 0.5 cups Milk
- 3 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 1 large Egg
- 1 teaspoon Olive oil
- 2 tablespoons, chopped Fresh parsley or dill (optional, for garnish)
Instructions
Grate the zucchini using a box grater and place it in a clean kitchen towel. Squeeze out as much excess water as possible, then set it aside.
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy to activate the yeast.
In a small saucepan, heat the milk and butter over low heat until the butter is melted. Allow the mixture to cool to lukewarm.
In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt.
Add the frothy yeast mixture, milk mixture, zucchini, and egg to the dry ingredients. Mix until a dough begins to form.
Knead the dough on a lightly floured surface for 6-8 minutes (or using the dough hook attachment of a stand mixer for 4-5 minutes) until the dough is smooth and slightly sticky.
Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean towel and let it rise in a warm place for 1 hour or until it has doubled in size.
Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them into a greased 9x13-inch baking pan, leaving a bit of space between each roll.
Cover the rolls with a clean towel and let them rise again for about 30 minutes, or until puffy.
Preheat your oven to 375°F (190°C).
Brush the tops of the rolls with olive oil for a golden crust, and sprinkle with fresh parsley or dill if desired.
Bake the rolls for 20-25 minutes, or until they are lightly golden brown and sound hollow when tapped on top.
Remove the rolls from the oven and allow them to cool slightly before serving. Serve warm as a side dish or enjoy them on their own.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.8 g | 83% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 324.0 g | 118% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 45.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 275 mg | 21% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
