These rolls are a great way to use up fresh veggies from the garden in the summertime! But, these are really perfect for any season and veggie you can find.
Adapted from 17andbaking.com
2 tsp dry yeast
1 1/4 cups water
2 1/2 cups unbleached flour
1 cup whole wheat flour
1 tsp salt
1/2 lb veggies, grated (we used zucchini and carrots; the carrots provide a really pretty orange color)
1 tbsp vegetable oil
1 egg, beaten
Sprinkle the yeast into 1/2 cup of the water. Sit for 5 minutes, then stir to dissolve.
Mix the flour and salt in a large bowl. Form a well in the center and pour in the dissolved yeast. Add the grated veggies and oil and mix all together. Stir in the remaining water to form a moist, sticky dough.
Knead the dough, adding flour until smooth but still sticky on a lightly floured surface, about 10 minutes.
Put the dough in a clean bowl and cover with a clean towel. Let rise until it’s doubled in size, about 1 to 1 1/2 hours. Punch down and let rest 10 minutes.
Meanwhile, preheat the oven to 400˚F.
Shape the dough into 12 balls and arrange, just touching, into a pan. (We put 6 rolls each in two 8″ cake pans.) Proof until the balls double in size, about 30 minutes. Brush the tops of the rolls with the beaten egg, then sprinkle poppy seeds on top.
Bake about 15-20 minutes, or until golden brown and sounds hollow when the bottom is tapped. Cool on a wire rack.