Zucchini Cheese Rolls

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Zucchini Cheese Rolls

Mild summer squash, salty Parmesan cheese, and aromatic thyme are the perfect flavor trio for these savory Zucchini Cheese Rolls. Platinum Yeast® from Red Star® helps make each roll delightfully tender and fluffy, creating the ideal dinner accompaniment.

Zucchini Cheese Rolls
Makes 14 rolls
  • ½ cup (120 grams) warm water (105°F/41°C to 110°F/43°C)
  • ½ cup (120 grams) warm whole milk (105°F/41°C to 110°F/43°C)
  • 4 tablespoons (56 grams) unsalted butter, melted and divided
  • 1 (0.25-ounce) package (7 grams) Platinum Yeast
  • 3½ cups (445 grams) bread flour
  • 2 tablespoons (24 grams) granulated sugar
  • 2 teaspoons (6 grams) kosher salt
  • 2 large eggs (100 grams), room temperature and divided
  • ¾ cup (120 grams) packed shredded zucchini*
  • ¾ cup (85 grams) shredded Parmesan cheese
  • 1 teaspoon (3 grams) garlic powder
  • 1 teaspoon fresh thyme leaves
  1. In a medium bowl, whisk together ½ cup (120 grams) warm water, warm milk, 2 tablespoons (28 grams) melted butter, and yeast. Let stand until foamy, 5 to 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Add yeast mixture and 1 egg (50 grams), and beat at medium-low speed for 2 minutes. Add zucchini, cheese, garlic powder, and thyme, and beat until well combined, about 1 minute, stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, stopping to scrape sides of bowl, 6 to 8 minutes. (Dough should pass the windowpane test; see Note.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  5. Spray a 9-inch springform pan with cooking spray.
  6. Divide dough into 14 portions (about 70 grams each). Using lightly floured hands, gently shape each portion into a smooth ball, and place in prepared pan. (Dough will fill pan.) Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  7. Preheat oven to 375°F (190°C).
  8. In a small bowl, whisk remaining 1 egg (50 grams). Brush rolls with egg wash.
  9. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes, rotating pan halfway through baking and covering with foil to prevent excess browning, if necessary. Immediately brush with remaining 2 tablespoons (28 grams) melted butter. Serve warm. Store in an airtight container for up to 4 days.
*Be sure to pat the zucchini dry with paper towels before measuring.

Notes: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
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