WHOLE WHEAT SOURDOUGH PULL-APART BUNS WITH ZUCCHINI
This has quickly become my favorite bread recipe for my family. Easy and quick to make, these pull-apart buns are soft and delicious. They're perfect on the side with dinner or all on their own for lunch. Kid-friendly taste and texture, and they'll never know there's a whole zucchini in there. Try one fresh-out-of-the-oven warm and spread with butter--delicious! Or allow to cool then store in a plastic bag or container at room temperature for up to 4 days (if they last that long).
Provided by Sanderling
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h15m
Yield 12
Number Of Ingredients 9
Steps:
- Combine zucchini and 1/4 water in the bowl of a food processor; puree until smooth. Transfer to a liquid measuring cup and add water to the 1-cup line.
- Pour pureed zucchini into the bowl of a stand mixer. Add both flours, sourdough discard, olive oil, yeast, and salt. Mix until thoroughly combined. Transfer dough to a lightly floured surface and knead until smooth, 3 to 4 minutes.
- Place dough in a greased bowl and let rest, uncovered, in an enclosed space, until doubled in size, about 1 hour. Turn dough out onto a lightly floured surface and gently knead 3 to 4 times.
- Roll dough into a 12-inch log and cut it into 12 roughly equal pieces. Roll each piece into a round, pulling the edges around to the middle of the bottom to create a smooth upper surface. Place rolls in a grid pattern in a well greased 9x12-inch baking dish with high sides; place in an enclosed space until buns have risen to fill the entire dish and are the desired size, about 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until golden brown on top, about 30 minutes. Remove from the oven and brush tops with melted butter to create softer upper crusts.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 25.4 g, Cholesterol 2.6 mg, Fat 2.7 g, Fiber 3.2 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 206.8 mg, Sugar 0.6 g
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Waheed Mahnoor
[email protected]These buns were delicious! I would highly recommend them.
Naddie Jo Booker
[email protected]Overall, I thought these buns were pretty good. I would definitely make them again.
Faryad Ali
[email protected]I'm not sure if I did something wrong, but my buns didn't turn out as fluffy as I expected.
Joseph Hopper
[email protected]These buns were a great way to use up some leftover zucchini.
Matas
[email protected]I think I'll try adding some nuts or seeds to these buns next time.
Benard Kipchirchir
[email protected]These buns were a bit too dry for my taste.
veronica keorapetse khoza
[email protected]I'm definitely going to make these buns again!
Geo mobile
[email protected]These buns were perfect! They were soft, fluffy, and had a delicious flavor.
Unknown 2
[email protected]These buns were a bit too sweet for my taste.
Deonna Starrett
[email protected]I'm not a big fan of sourdough, but these buns were still really good.
Kelsey Nyambureigns
[email protected]These buns were delicious! I loved the combination of whole wheat flour and zucchini.
Sunil Khatri
[email protected]I had a hard time getting the buns to rise properly. I think I might have used too much yeast.
Edenabuohien Jackson
[email protected]These buns were a bit too dense for my taste, but they had a nice flavor.
Dato
[email protected]I'm always looking for new ways to use zucchini, and these buns are a great option. They're a delicious and creative way to enjoy this summer vegetable.
Ab D
[email protected]These buns are perfect for a summer picnic or potluck. They're easy to make and travel well.
Birungi Animu
[email protected]I love the idea of using whole wheat flour and zucchini in these buns. It makes them healthier and more flavorful.
Cory Hall
[email protected]These buns were a bit more challenging to make than I expected, but they were worth the effort. They're absolutely delicious!
Problems solver
[email protected]I'm not usually a fan of zucchini, but these buns were surprisingly delicious! The sourdough flavor really shines through, and the zucchini adds a nice texture.
Robert Witek
[email protected]These pull-apart buns were a hit at my last potluck! They're so soft and fluffy, and the zucchini adds a nice touch of sweetness. I'll definitely be making them again.