The no-yeast rolls with zucchini and provolone are super soft rustic buns, ready in less than an hour thanks to the presence of instant yeast. They are very easy, and the zucchini can be replaced with various types of vegetables, such as peppers, spinach, and so on, especially if already cooked and left over from previous recipes. Prepare them for a buffet, an impromptu lunch, or when you crave something tasty yet quick and flavorful for dinner. The no-yeast rolls with zucchini and provolone can be enjoyed plain as a snack, a quick bite, or stuffed, just as we enjoyed them, with arugula, radicchio, and cherry tomatoes.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 9
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Spring, Autumn
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup water
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 cup zucchini
- 3.5 oz provolone cheese
- 1 packet instant yeast for savory preparations
- 1 pinch granulated sugar
Preparation
You can use raw zucchini to grate through the larger holes of a grater or grilled zucchini to chop roughly.
Put them in a bowl, add the water, salt, provolone (gorgonzola is also fine) in small cubes, the oil, and mix.
Finally, add the sifted flour, the pinch of sugar, and the instant yeast, mix very well with a fork.
Line a small square pan with parchment paper and, using two spoons, take balls of dough (about 2.5 oz each) and place them on the pan, spacing them a couple of inches apart.
Bake immediately at 392°F (200°C) for about 20/25 minutes, in the middle of the oven. Check the baking with a wooden skewer, which should come out dry.
