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Whole Wheat Sourdough Pull-Apart Buns with Zucchini
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
195 minutes
Savory whole wheat zucchini sourdough buns, perfectly pull-apart fresh or leftover.
Ingredients:
  • 1 small zucchini, peeled and chopped
  • 0.25 cup water, plus more as needed
  • 2 cups whole wheat flour
  • 0.75 cup all-purpose flour
  • 0.75 cup sourdough starter discard
  • 2 teaspoons instant yeast
  • 1 tablespoon butter, melted, or more to taste
Instructions:
  • Puree zucchini with 1/4 cup water in a food processor until smooth. Then, pour mixture into a liquid measuring cup and add water to reach the 1-cup line.
  • Add the pureed zucchini to the stand mixer bowl followed by both flours, sourdough discard, olive oil, yeast, and salt. Combine thoroughly. Transfer the dough to a lightly floured surface and knead until smooth for 3 to 4 minutes.
  • Transfer dough to a greased bowl and allow it to rise in a warm, draft-free spot until doubled in size, approximately 1 hour. Then, gently knead the dough on a lightly floured surface 3 to 4 times.
  • Shape dough into 12 rounds, ensuring edges are pulled to the center for a smooth surface. Arrange rolls in a greased 9x12-inch baking dish, leaving space for rising. Let buns proof in a warm, enclosed space until they fill the dish and reach desired size, approximately 1 hour.
  • Preheat the oven to a toasty 375°F (190°C).
  • Once golden brown on top after approximately 30 minutes in the preheated oven, remove and gently brush the tops with melted butter for a softer upper crust.

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