This is a great way to use extra summer squash or zucchini. I remember my mom making these when I was young. They always made the house smell so delicious and so much like summer. The dill and onion add so much flavor.
Summer Squash Rolls
Recipe Type: Bread
Prep time:
Cook time:
Total time:
Ingredients
- 3 3/4 cup whole wheat flour
- 1 Tbsp. yeast
- 3 Tbsp. sugar
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. dillweed
- 1/4 cup oil
- 1 cup grated zucchini or yellow squash
- 3/4 cup milk
- 1 egg
Instructions
- In a large bowl combine 1 1/2 flour, yeast, sugar, salt, garlic, onion and dill.
- In a saucecepan heat oil, squash, and milk to 120 degrees.
- Add to flour mixture. Add egg and stir. Add enough flour to form a soft dough.
- Knead about five minutes.
- Let rise until doubled, about 1 hour. Punch down and divide into 16 balls.
- Place in two greased round cake pans. Let rise until nearly double, about 30 minutes.
- Bake at 375 degrees for 20 – 30 minutes or until golden brown.
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