Zucchini Dinner Rolls

Grated squash gives these golden dinner rolls wonderful moistness. They're scrumptious warm from the oven. Found on TOH site

• Ready In: 45 mins
• Serves: 24
• Yields: 24 rolls

Ingredients

• 1  cup  shredded peeled zucchini
• 1  teaspoon salt, divided
• 3 1⁄2 cups all-purpose flour, divided
• 1 (1/4ounce) package fast rise yeast
• 5  tablespoons  grated parmesan cheese, divided
• 1  teaspoon sugar
• 1  cup warm water (120° to 130°)
• 1⁄4 cup butter, softened

Directions

1. Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
2. Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
5. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.