Description
These Gluten-Free Zucchini Rolls are soft, fluffy, and savory yeast rolls that are surprisingly easy to make. Enriched with grated zucchini and dried oregano, they have a lovely moist crumb and a golden crust. They are the perfect way to sneak in extra veggies and make a delicious side for soups, salads, or any dinner spread.
Ingredients
— The Veggie Base —
1 medium zucchini (approx. 6 oz / 170g)
1 teaspoon salt (for draining the zucchini)
— The Dough —
11.3 oz (approx. 2 ¼ cups) gluten-free bread flour blend (such as Schär Mix B or Nutrifree Bread Mix)
7.1 oz (approx. 1 ½ cups) whole grain gluten-free flour (like buckwheat, sorghum, or brown rice flour)
1.8 cups (430ml) water, room temperature
1 teaspoon active dry yeast
1 teaspoon honey (to feed the yeast)
2 tablespoons olive oil
1 teaspoon salt (for the dough)
1 teaspoon dried oregano (optional, for flavor)
Instructions
1. Prep the Zucchini: Wash and trim the zucchini. Grate it finely using a box grater. Place the grated zucchini in a colander and sprinkle with 1 teaspoon of salt. Toss to coat and let it sit for 30 minutes to draw out excess moisture.
2. Squeeze: After 30 minutes, rinse the zucchini lightly to remove excess salt, then squeeze it very tightly in a clean kitchen towel or cheesecloth. You want it as dry as possible.
3. Activate Yeast: In a small bowl, dissolve the yeast and honey in about ½ cup of the water. Let it sit for 10 minutes until frothy.
4. Mix the Dough: In the bowl of a stand mixer (or a large bowl), combine the gluten-free bread flour and whole grain flour.
5. Add the yeast mixture and the remaining water. Start mixing on low speed.
6. After a few minutes, add the squeezed zucchini, olive oil, dried oregano, and the remaining 1 teaspoon of salt. Increase speed to medium and knead for 5 minutes. The dough should be smooth and well-combined but sticky.
7. First Rise: Cover the bowl with plastic wrap. Place it in a warm, draft-free spot (like a turned-off oven with the light on) and let it rise for about 2 hours, or until doubled in size.
8. Shape: Line a baking sheet with parchment paper. Lightly oil your hands (gluten-free dough is sticky!). Use a spatula to divide the dough into 8–10 equal portions.
9. Gently shape each portion into a round roll with your oiled hands. Do not press too hard or deflate the air bubbles. Place them on the baking sheet.
10. Second Rise: Cover the rolls loosely with oiled plastic wrap and let them rise for another 30–40 minutes while you preheat the oven.
11. Preheat your oven to 390°F (200°C).
12. Bake: Bake the rolls in the lower part of the oven for 30–35 minutes. If you want them more golden, switch the oven to convection (fan) mode for the last 5 minutes.
13. Cool: Remove from the oven and transfer the rolls to a wire rack to cool completely before slicing.
Notes
Flour Choice: Using a high-quality gluten-free bread mix (like Schär) is crucial for the structure. The whole grain flour adds a rustic flavor and texture.
Drying Zucchini: Do not skip the salting and squeezing step! If the zucchini is too wet, the rolls will be gummy inside.
Storage: These rolls are best eaten fresh but can be frozen once cooled. Thaw at room temperature and reheat in the oven for a few minutes to restore the crust.
Serving Suggestion: Slice open and fill with savory meats and cheeses, or serve warm with butter.
- Prep Time: 30
- Cook Time: 35
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2
- Sodium: 320
- Fat: 4
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 4
- Cholesterol: 0