Zucchini Cheese Rolls

Name: Zucchini Cheese Rolls
Ingredients: 1/2 cup (120g) warm water (105°F/41°C to 110°F/43°C); 1/2 cup (120g) warm whole milk (105°F/41°C to 110°F/43°C); 1/4 cup (57g) unsalted butter, divided (melted and cooled to 105°F/41°C to 110°F/43°C); 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 3 1/2 cups (445g) bread flour; 2 tablespoons (24g) granulated sugar; 2 teaspoons (6g) kosher salt (see note 1); 2 (100g) large eggs, divided (room temperature); 3/4 cup (120g) packed shredded zucchini (see note 2); 3/4 cup (85g) shredded Parmesan cheese; 1 teaspoon (3g) garlic powder; 1 teaspoon fresh thyme leaves; Garnish: shredded Parmesan cheese and fresh thyme leaves

redstaryeast.com

Mild summer squash, salty Parmesan cheese, and aromatic thyme are the perfect flavor trio for these savory dinner rolls.

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Ingredients

1/2 cup (120g) warm water (105°F/41°C to 110°F/43°C)
1/2 cup (120g) warm whole milk (105°F/41°C to 110°F/43°C)
1/4 cup (57g) unsalted butter, divided (melted and cooled to 105°F/41°C to 110°F/43°C)
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
3 1/2 cups (445g) bread flour
2 tablespoons (24g) granulated sugar
2 teaspoons (6g) kosher salt (see note 1)
2 (100g) large eggs, divided (room temperature)
3/4 cup (120g) packed shredded zucchini (see note 2)
3/4 cup (85g) shredded Parmesan cheese
1 teaspoon (3g) garlic powder
1 teaspoon fresh thyme leaves
Garnish: shredded Parmesan cheese and fresh thyme leaves