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Ingredients
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1 small zucchini, peeled and chopped
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¼ cup water, plus more as needed
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2 cups whole wheat flour
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¾ cup all-purpose flour
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¾ cup sourdough starter discard
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1 tablespoon olive oil
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2 teaspoons instant yeast
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1 teaspoon salt
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1 tablespoon butter, melted, or more to taste
Directions
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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.
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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.
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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.
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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.
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
Cook's Note:
You can let your dough rest in any enclosed space, such as a turned-off oven next to a pot of freshly boiled water. The water will create a warm, moist space. Just don't turn the oven on!
Nutrition Facts (per serving)
141 | Calories |
3g | Fat |
25g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 141 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 1g | 5% |
Cholesterol 3mg | 1% |
Sodium 207mg | 9% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 3g | 11% |
Total Sugars 1g | |
Protein 5g | 10% |
Vitamin C 2mg | 2% |
Calcium 18mg | 1% |
Iron 2mg | 9% |
Potassium 161mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.