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Parve
Easy
3 Hours, 10 Minutes
Diets 
These are a cross between a muffin and a roll, with the advantage of being mezonot. Pureed zucchini gives excellent flavor and lowers the calorie content. Have no fear — you don’t see the zucchini and it doesn’t taste like zucchini, so don’t give the secret away! I gave one to my spinning instructor, Tzivia P., and she told me it gave her energy and kept her full for hours. Pack one in your kid’s school bag, one in your husband’s briefcase, and one in your own lunch bag. Everyone will be happier and healthier!
5 and 1/4 cups whole wheat pastry flour, such as Shibolim White Whole Wheat Flour
1/4 cup ground flaxseed
3 and 1/2 teaspoons Gefen Dry Yeast
3/8 cup sugar
1 and 1/2 teaspoons salt
1 and 1/2 – 2 cups packed, blended zucchini (see note)
1/4 cup water
1/4 cup soy milk
1/4 cup oil
1/8 cup Gefen Applesauce
2 large eggs
1 tablespoon natural dough enhancer (optional)
cinnamon, for topping (optional)
sugar, for topping (optional)
In a large mixer bowl, combine two to three cups of flour, flaxseed, yeast, sugar, and salt; mix well.
In a medium-sized pot, heat zucchini, water, soy milk, and oil until warm. Add to flour mixture.
Add applesauce, eggs, and dough enhancer, if desired. Blend mixture at low speed until moistened; beat three minutes at medium speed until smooth.
Gradually stir in remaining flour to make a soft dough.
Cover bowl and let rise in a warm place until light and doubled, about one and a half hours.
Punch down dough. Divide into four parts. Divide each part into seven to eight pieces.
Shape each piece into a smooth ball. Place in baking pan lined with Gefen Parchment Paper.
Cover; let rise in a warm place until double, about 45 minutes.
Preheat oven (do this 15 minutes before the end of the rising time) to 375 degrees Fahrenheit (190 degrees Celsius).
Sprinkle rolls with cinnamon and sugar, if desired.
Bake for 20 minutes or until golden brown. Remove from pans and let cool.
Yields 30 rolls.
Photography: Daniel Lailah.
Food Styling: Amit Farber.
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whole wheat pastry flour I’ve already seen a few recipes on your site that call for whole wheat pastry flour.
i haven’t found it in the 2 groceries i checked with.
is it a specialty item? where can i get it? or what can i use instead of it?
Hi
I use White Wholewheat Flour, from the company BEST.
Actually, white whole wheat and whole wheat pastry flours aren’t the same. White whole wheat is whole wheat milled from hard white winter wheat instead of traditional hard red wheat. Whole wheat pastry flour is whole wheat flour that has lower gluten content as opposed to all purpose or bread flour.
I asked Brynie about this. When she writes whole wheat pastry flour, she means 70-80% whole wheat flour. They sell different percents of whole wheat flour in Israel.