Pat's Zucchini Yeast Rolls

Can use different summer squashes, coarsley shedded, result in lovely soft rolls flecked with yellow and green. Shape bigger portions to make sandwich rolls, which are perfect for tomato sandwiches, or can shape into rolls. Makes 24 rolls

2-3 summer squash (shredded)

1 cup water

½ cup sugar

3 tablespoon oil

2 teaspoons salt

Combine in a saucepan and heat slowly until warm, stirring to blend, or warm in microwave.

1 cup bread flour

1 cup whole wheat bread flour

1/3 cup dry milk powder

2 tablespoons active yeast

Combine in a mixing bowl. Add liquid ingredients and beat well until smooth.

1 3/4-2 cup cups bread flour

Stir in enough additional flour to make a soft dough. Knead 8-10 minutes until smooth and elastic. Place in greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk. Punch down and let rise 10 minutes. Shape rolls and place on a greased baking sheet. Cover and let rise until doubled. Bake in preheated oven at 350 degrees until golden brown, Brush with milk for a soft crust and let stand for 5 -10 minutes before removing to a wire rack.

Tip: shredded uncooked zucchini may be frozen in freezer bags for this bread. Squash may also be cook and mashed, then frozen in 1 ½ cup portions.