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Dill Veggie Rolls

These rolls make great picnic or school lunches. They also freeze after baking and cooling.  Wrap in foil for easy reheating and a quick meal! 

 

First, make the dough. 

 

Ingredients for the yeast dough

2 Tbs yeast

1/2 cup warm (not hot) water

2 cups of flour (1/2 white, 1/2 whole wheat)

2-3 cups of flour 

 

Ingredients for liquid mixture (for dough)

3-4 cups of summer squash-julienned

1 cup water

1 tsp dill weed (the green stuff)

1-2 tsp sea salt

¼ cup of oil

Instructions for liquid mixture

1. In a pot, add summer squash-julienned, water, dill weed, sea salt, oil and bring this mixture to a simmer. Remove from heat to cool.

 

Instructions for yeast dough (dill bread dough)

1. In a 2 cup measuring cup, proof the yeast by adding 2 Tbs. yeast to ½ cup of warm-not hot-water. Stir and let it stand for about 20 minutes.

2. In your big mixing bowl, add 2 cups of flour (try ½ white, ½ whole wheat). 

3. Fold in the cooled liquid mixture and the proofed yeast and add the additional 2-3 cups of flour to the wet mixture. Note: In the summer, your flour may have absorbed quite of bit of moisture so adding another 2 cups of flour might be necessary.  This is a wet dough and is easier to handle in a kitchen aid mixer w/ a dough hook. Add flour until it pulls away from the sides.

4. Knead for 10 minutes by hand, 5 minutes in the mixer.

5. Put the dough in a large bowl, cover and let rise for a 3-4 hours OR don’t allow it to rise but put it in the refrigerator in a big covered kitchen bucket and use the next day.

 

Just before the dough is ready, make the veggie-cheese mixture! 

 

Ingredients for veggie-cheese mixture

1 onion, diced

3 cups of veggies, any seasonal combination: peppers, broccoli, shredded carrots, summer, squash-julienned, salted and drained.

3 cups shredded cheese of your choice

2-3 Tbs fresh herbs of your choice

1/2 tsp sea salt 

Optional: red pepper flakes or pumpkin seeds 

 

Instructions for veggie-cheese mixture

1. Sauté onion and seasonal vegetables.

2. Combine vegetable mixture with shredded cheese, fresh herbs, sea salt and optional red pepper flakes or pumpkin seeds. 

 

Now you're ready to put it all together! 

 

1. On a floured or oiled surface stretch the dough out to a large rectangle. (18-24 inches) Be patient, the dough may need some time to relax and stay in place. Cover the surface w/ the cooled veggie-cheese mixture.

2. Roll into a long roll* and cut individual rolls (like a cinnamon roll) in a greased 9x13 pan arrange 9-12 rolls depending on their size.  You might need another pan.

*OR make rings: bring the ends together in a circle and pinch to hold. Use scissors to cut the ring from the outside-about 3/4ths through the log. Make each cut about 1 inch thick. Now twist each piece just slightly to fan the ring open. 

3.  Let the ring or rolls rise for about ½ hour.

4. Bake at 350 degrees for 20-30 minutes until golden brown.

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