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Correo Electrónico
Add a photoThese were so easy and a great way to sneak in some veggies to your diet. I used all white flour, but you could also sub in some whole wheat if you wanted.
Raciónes: 12
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Ingredientes
- 1 c shredded zucchini, about 1 medium sized
- 1 tsp salt
- 3 1/2 c flour
- 1 package dry active yeast
- 2 T grated Parmesan cheese
- 1 tsp sugar
- 1 c luke warm water
- 1/4 c soft butter
Direcciones
- Shred the zucchini into a small bowl and sprinkle with half of the salt.
- Let it sit for a few minutes and then drain the extra liquid. This will keep your rolls light and fluffy and not soggy.
- In a medium sized bowl, stir together the yeast, sugar and warm water. Let it sit until the yeast is bubbly and fragrant.
- Stir in the soft butter, zucchini, remaining salt and 3 cups of the flour. If needed add the remaining flour slowly until the dough comes together to form a soft ball.
- Dump the dough onto a floured counter and knead until the dough is smooth and elastic. You can also use a dough hook on a stand mixer.
- Place the dough into a greased bowl making sure the whole ball is covered in a light film of oil.
- Cover with a towel, place in a warm area and let double in size.
- Divide the dough into 12 equal balls and place onto a greased baking sheet. You can bake the rolls separate or touching if you'd like. You can sprinkle more cheese over top if you wish.
- Bake at 375 for 20-25 minutes until golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 12 servings | |
| Calories 173 | |
| Calories from Fat 38 | 22% |
| Total Fat 4.34g | 5% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 229mg | 10% |
| Potassium 78mg | 2% |
| Total Carbs 28.74g | 8% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.62g | 0% |
| Protein 4.28g | 7% |
