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Zucchini Yeast Rolls

from Simply in Season

2-3 c. summer squash (shredded)
1 c. water
1/2 c. sugar
3 T oil
2 tsp salt

Combine in a saucepan and heat slowly until warm, stirring to blend. Or warm in microwave.

1 c. bread flour
1 c. whole wheat bread flour
1/3 c. dry milk powder
2 T active dry yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4-2 1/2 c. bread flour

Stir in enough additional flour to make a soft dough. knead 8-10 min until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 min. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, 25-35 min. Brush with milk for a soft crust and let stand 5-10 min before removing to a wire rack.
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