Whole Wheat Sourdough Pull-Apart Buns with Zucchini

These whole wheat sourdough pull-apart buns made with pureed zucchini are best served right out of the oven, but they're still delicious days later--if only they last that long!

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 141 Calories

Ingredients

• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 tablespoon olive oil
• 2 teaspoons instant yeast
• 1 small zucchini, peeled and chopped
• 1 tablespoon butter, melted, or more to taste
• 0.75 cup all-purpose flour
• 0.25 cup water, plus more as needed
• 0.75 cup sourdough starter discard

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Combine zucchini and 1/4 water in the bowl of a food processor; puree until smooth. Transfer to a liquid measuring cup and add water to the 1-cup line.

Step 3

Pour pureed zucchini into the bowl of a stand mixer. Add both flours, sourdough discard, olive oil, yeast, and salt. Mix until thoroughly combined. Transfer dough to a lightly floured surface and knead until smooth, 3 to 4 minutes.

Step 4

Place dough in a greased bowl and let rest, uncovered, in an enclosed space, until doubled in size, about 1 hour. Turn dough out onto a lightly floured surface and gently knead 3 to 4 times.

Step 5

Roll dough into a 12-inch log and cut it into 12 roughly equal pieces. Roll each piece into a round, pulling the edges around to the middle of the bottom to create a smooth upper surface. Place rolls in a grid pattern in a well greased 9x12-inch baking dish with high sides; place in an enclosed space until buns have risen to fill the entire dish and are the desired size, about 1 hour.

Step 6

Bake in the preheated oven until golden brown on top, about 30 minutes. Remove from the oven and brush tops with melted butter to create softer upper crusts.