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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Fared Dolpane
[email protected]These buns are the perfect way to use up leftover zucchini. They're also a great way to get kids to eat their vegetables!
skulhurtzs
[email protected]I love the way the zucchini and sourdough starter work together in these buns. They're so moist and flavorful.
Thato Tsotetsi
[email protected]These buns are the perfect addition to any brunch or potluck. They're easy to make and they're always a crowd-pleaser.
Minion Bob
[email protected]I've made these buns several times now and they're always a hit! They're so easy to make and they're always delicious.
Alex Slam
[email protected]I followed the recipe exactly and the buns turned out dry and crumbly. I'm not sure what went wrong.
Laura Hernandez
[email protected]These buns were a bit too dense for my taste, but the flavor was good.
786Meermnuwar Baloch
[email protected]So easy to make and so delicious! I'll definitely be making these again.
AS official
[email protected]These buns are the perfect combination of sweet and savory. The zucchini adds a moist crumb and the sourdough starter gives them a slightly tangy flavor.
Aymane Toukani
[email protected]I've been wanting to try a sourdough recipe for a while now and these buns were the perfect place to start. They were simple to make and the results were delicious!
Mis eiysmin Khan
[email protected]These buns were easy to make and turned out perfectly! I love the way the zucchini adds a moist crumb and the sourdough starter gives them a slightly tangy flavor.
Roger Hope
[email protected]I'm not usually a fan of zucchini bread, but these buns were surprisingly good! The sourdough starter really balanced out the sweetness of the zucchini and the buns were so soft and fluffy.
Mantjana Kabelo
[email protected]These buns were a hit at my last party! Everyone loved the unique flavor of the zucchini and the sourdough starter added a delicious tang. I'll definitely be making these again soon!