Whole Wheat Sourdough Pull-Apart Buns with Zucchini

1. 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.

2. 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.

3. 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.

4. 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.

5. Preheat the oven to 375 degrees F (190 degrees C).

6. 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!