Description
These warm, fluffy buns combine whole wheat flour and zucchini for a delightful, healthy addition to any meal.
Ingredients
Scale
- 1 small zucchini, peeled and chopped
- 1/4 cup water
- 2 cups whole wheat flour
- 3/4 cup all-purpose flour
- 3/4 cup sourdough starter discard
- 2 tablespoons olive oil
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 2 tablespoons butter (for brushing)
Instructions
- Blend the zucchini and water in a food processor until smooth.
- Pour the zucchini puree into a stand mixer bowl and add both flours, sourdough discard, olive oil, instant yeast, and salt.
- Mix until well combined.
- Knead the dough on a floured surface for about 3 to 4 minutes until smooth.
- Place the dough in a greased bowl and let it rest until doubled in size, about 60 minutes.
- Turn the dough onto a floured surface and gently knead a few times.
- Roll the dough into a 12-inch log and cut into 12 equal pieces.
- Shape each piece into a round ball, tucking the edges under.
- Arrange the rolls in a greased 9×12-inch baking dish.
- Let the rolls rest in a warm spot until they fill the dish, about another hour.
- Preheat the oven to 375°F (190°C).
- Bake the rolls until golden brown, about 30 minutes.
- Brush the tops with melted butter after baking.
Notes
These buns pair well with warm soup or can be served with herbed butter or salads.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
Keywords: sourdough, whole wheat, zucchini, pull-apart buns, easy baking