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Zucchini Crown Rolls Recipe

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Ingredients

  • 2 cups zucchini, grated
  • Salt
  • 5 cups flour
  • 1 package yeast
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • About 2 cups lukewarm water
  • Milk and sesame seeds for glaze

Directions

  • Grate the zucchini and sprinkle lightly with salt.
  • Place in a colander to drain for about thirty minutes.
  • Squeeze thoroughly and pat dry to remove excess moisture.
  • Mix together the flour, yeast, Parmesan, salt, and black pepper.
  • Mix in the oil and zucchini.
  • Stir in one cup water, and then add remaining water a little at a time, stirring until your dough is firm.
  • Turn dough out of bowl and knead lightly, dusting with flour as needed.
  • Place ball of dough in an oiled mixing bowl, turning it once to oil the top of dough.
  • Cover with a towel and set in a sunny place to rise. Dough should double in size.
  • Time for rising will vary. On a warm, sunny day, less than an hour should do it. 
  • Punch down dough and knead it lightly. Cut it into eight equal pieces, rolling each into a ball.
  • Place balls in a lightly oiled 12-inch cake pan. Brush the tops with milk and sprinkle with sesame seeds.
  • Cover with towel and let rise for about thirty minutes. Bake at 350°F for thirty-five to forty minutes.
    Kate Rowinski is the author of a number of books, including The Wilderness Guide to Dutch Oven CookingThe Ultimate Guide to Making Chili, and The Quotable Cook. She co-owns the Horse and Hound Gastropub in Charlottesville, Virginia with her husband Jim, her daughter Brooke, and her son-in-law Luther Fedora. 
    Excerpted with permission from The Emergency Pantry Handbook: How to Prepare Your Family for Just about Everything copyright 2013 by Skyhorse Publishing, inc. All photographs copyright Jim Rowinsky. 
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