Whole Wheat Sourdough Pull Apart Buns With Zucchini Food
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
SUPER QUICK WHOLE WHEAT BUNS
These are so quick to throw together. I like to make these when I want a yeast roll but don't have the time to wait for it to rise twice. My mom made these when I was growing up and they were very soft. I loved to make peanut butter sandwiches with them. Store in plastic bag or covered container to keep soft.
Provided by Delish
Categories Yeast Breads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine water, yeast, oil and sugar or honey; let rest for 15 minutes.
- Add salt, egg, and flour to yeast mixture and mix well.
- Roll out 3/4 inch thick and cut into 10-12 rounds.
- Place rolls on cookie sheet sprayed with nonstick cooking spray.
- Bake at 400-425 for 8-10 minutes or until lightly browned. Be careful not to overbake or they will be too dry. Every oven is different.
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 Roll and Bun Recipes
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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