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Zucchini Dinner Rolls

1 cup grated peeled zucchini
1 teaspoon salt, divided
3 1/2 cups flour, divided
1 package quick-rise yeast
5 tablespoons grated Parmesan cheese, divided
1 teaspoon sugar
1 cup warm water, (120-130 degrees)
1/4 cup butter or margarine, softened

Place zucchini in a bowl, sprinkle with 1/2 teaspoon salt. Let
stand for 5 minutes, drain.

Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons
Parmesan cheese, sugar and remaining salt. Add zucchini, toss to
combine. Combine water and butter, add to dry ingredients. Add
remaining flour to form a soft dough. turn onto a floured surface,
knead until smooth and elastic, about 6-8 min. Place in a greased
bowl, turning once to coat top. Cover and let rise in a warm place
until doubled, about 1 hour.

Divide dough in half, shape each portion into 12 balls. Place in
a greased 13x9" baking pan. Sprinkle with remaining cheese. Cover
and let rise in a warm place until double, about 45 min.

Bake at 375 degrees for 20-25 min. or until golden brown. Remove
from pan to a wire rack.


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