Zucchini Pan Rolls Recipe

Name: Zucchini Pan Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon flour; 2 teaspoons honey; ½ cup warm water; 2 (1/4 ounce) packages dry yeast or 2 tablespoons dry yeast; 1 cup warm milk; 2 tablespoons oil; 3 ½ cups flour; ½ teaspoon salt; ⅔ cup zucchini, grated,squeezed and tightly packed,plus; 1 tablespoon oil, to top dough while rising

Servings: persons

1 teaspoon flour
2 teaspoons honey
½ cup warm water
2 (1/4 ounce) packages dry yeast or 2 tablespoons dry yeast
1 cup warm milk
2 tablespoons oil
3 ½ cups flour
½ teaspoon salt
⅔ cup zucchini, grated,squeezed and tightly packed,plus
1 tablespoon oil, to top dough while rising

1
Stir together first 4 ingredients.
2
Combine with warm milk.
3
Place oil, flour, salt and zucchini into a large bowl.
4
Add liquid all at once and stir well.
5
Turn dough out on a lightly floured board and knead for 10 minutes.
6
Top dough with 1 tbls.
7
of oil.
8
Cover and let rise in a warm spot until doubled.
9
Turn dough out on a lightly floured board and knead slightly.
10
Shape into rolls, place in a greased 9x13 pan.
11
Let rise about 30 minutes.
12
Preheat oven to 400.
13
Place rolls on a middle rack.
14
Lower heat to 350F and bake for 20 minutes.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 teaspoon flour, 2 teaspoons honey, ½ cup warm water, 2 (1/4 ounce) packages dry yeast or 2 tablespoons dry yeast, and more.

Yes, Zucchini Pan Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Pan Rolls

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