ZUCCHINI & WALNUT ROLLS

It will be hard to resist the wonderful smell of these little rolls. Serve warm just as they are, with a little butter or soft goat cheese.

MAKES: 8     PREP: 25 MINS, PLUS RISING     COOK: 10–12 MINS

olive oil, for oiling

3½ cups multigrain or whole-wheat flour, plus extra for dusting

1 teaspoon caraway seeds

1 teaspoon sea salt

2 tablespoons packed brown sugar

2 tablespoons butter

2 teaspoons active dry yeast

2 cups shredded zucchini

⅔ cup lukewarm water

½ cup coarsely chopped walnut pieces

1. Line two baking sheets with parchment paper.

2. Put the flour, caraway seeds, salt, sugar, and butter into a mixing bowl and rub in the butter until the mixture resembles fine crumbs. Stir in the yeast.

3. Mix in the zucchini, then add the warm water and mix to a soft dough. Turn out onto a lightly floured surface, add the walnuts, and knead for about 5 minutes, until the dough is smooth and elastic.

4. Cut the dough into eight pieces, then place on the prepared baking sheets. Loosely cover the tops with a piece of oiled plastic wrap and let rest in a warm place for 45 minutes–1 hour, or until the dough has risen.

5. Meanwhile, preheat the oven to 425°F. Remove the plastic wrap, dust the tops of the rolls with a little flour, and bake in the preheated oven for 10–12 minutes, until golden brown and the bread sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool before serving. Once cooled, store leftover rolls in an airtight container for up to two days.

per roll: 297 cal / 9.9g fat / 2.5g sat fat / 47.4g carbs / 4.2g sugars / trace salt / 7.1g fiber / 9.3g protein

HINTS & TIPS

If you have them, you can use individual 1-cup loaf pans to make mini loaves instead of rolls. Let rise until the dough is just above the tops of the pans.