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Courgette/Zucchini and Parmesan Bread Rolls

August 20, 2014

courgette zucchini parmesan bread rolls



courgette zucchini parmesan bread rolls

courgette zucchini parmesan bread rolls

courgette zucchini parmesan bread rolls

courgette zucchini parmesan bread rolls

I baked these rolls for the summer supper menu that Grace and I put together last week. 

With squash continuing to be plentiful, this is another way to use them up and gives the bread a lovely moist, sweetness which goes brilliantly well with salty parmesan.

Ingredients:

3 cups/450g all purpose/plain flour
1 teaspoon salt
1 tablespoon sugar
1/2 stick/about 60g cold butter 
1 pack quick action yeast (usually these come in 7g packs)
2 cups/250g grated courgette/zucchini
1 cup/100g grated parmesan
Slug of olive oil
Warm water
Pepper

Method:

Sift the flour, salt, sugar, pepper and yeast into a bowl.

Cut the butter into small chunks and rub it through the dry mix until the consistency resembles wet sand.

Pile in the grated courgette and 3/4 of the grated parmesan, mix it through the crumbs until most of the strands of courgette are coated in flour and there aren't any big clumps of courgette.

Slug in about 2 tablespoons of olive oil and a little spolsh of water to bring the mix together into a dough. Keep adding drops of water until the dough is kneadable, you don't want the dough to be too dry though, make it as wet as you can with it still being workable.

Turn out the dough onto a floured surface and knead well for 10-15 minutes to develop the gluten strands, this will give you bread a lovely chewy texture and allow it to rise when the yeast creates puffy air bubbles within.

After kneading, return to a floured bowl and cover with cling film. Pop it in a warm place to rise, leave it for about an hour until it has doubled in size, here is a great tip for tracking your rising dough.

When it has risen, flop it out of the bowl and divide into a eight equal rolls. They will expand in the heat of the oven so give them a bit of wiggle room on the baking tray.

Cut a cross or a couple of slashes into the top of each roll so that they can expand in the oven, and also so the parmesan cheese that you are about to pile on can get stuck into come lovely crusty crags. Pile on the remaining cheese.

Bake in a pre heated oven at 350F for about 30-35 minutes, they should be lovely and golden brown on top and have risen nicely. Turn off the oven when the bread is finished, flip the buns onto their tops and return them to the cooling oven with the door open, this will help the bottoms crisp up a bit and allow any last under done bits on the bottom to bake in the residual heat. Obviously if you have small children or intrepid animals in the vicinity do not leave the oven door open, close it up and remove the rolls after about 10 minutes.

Serve up alongside some summer salads or packed with ham and cheese for a tasty lunch!

courgette zucchini parmesan bread rolls






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