Best 2 Whole Wheat Sourdough Pull Apart Buns With Zucchini Recipes

WHOLE WHEAT SOURDOUGH PULL-APART BUNS WITH ZUCCHINI

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.

ZA'ATAR PULL-APART ROLLS

Steps:

• Combine warm milk, yeast, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand until mixture is foamy, 5 to 10 minutes.
• Beat milk mixture on low speed. Add 1 cup flour, beating just until combined. Add melted butter, 2 tablespoons olive oil, and 1/2 cup flour; beat until combined. Beat in eggs. Add remaining 1 3/4 cups flour and salt. Beat until a soft, sticky dough forms.
• Spray a large bowl with cooking spray; add dough. Cover loosely and let rise until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Punch dough down gently. Pinch off 36 small pieces of dough and roll into balls.
• Whisk 6 tablespoons za'atar and 1/3 cup olive oil together in a bowl. Immerse dough balls in oil mixture to coat all sides. Arrange 3 dough balls in each muffin cup. Sprinkle remaining 2 tablespoons za'atar over dough.
• Cover muffin tin loosely with greased plastic wrap. Let rise until dough balls puff up over the rim of the tin, about 25 minutes.
• Bake in the preheated oven until puffed up and golden, about 25 minutes. Cool for 5 minutes in the pan. Lift out of the pan and cool briefly on a wire rack, about 5 minutes more.