Summer Squash Rolls

The fun bread I made this weak was summer squash rolls. It is a great way to use all the zucchini in the garden right now. My mom made these when I was young, it was one of the few ways I liked summer squash. Now I love squashe multiple ways but these are still one of my favorites. The original recipe came from the Whole Foods for the Whole Family cook book but I have changed it a little bit.

3 3/4 cup whole wheat flour
1 Tbsp. yeast
3 Tbsp. sugar
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dillweed
1/4 cup oil
1 cup grated zucchini or yellow squash
3/4 cup milk
1 egg

In a large bowl combine 1 1/2 flour, yeast, sugar, salt, garlic, onion and dill. In a suacepan heat oil, squash, and milk to 120 degrees. Add to flour mixture. Add egg and stir. Add enough flour to form a soft dough. Knead about five minutes. Let rise until doubled, about 1 hour. Punch down and divide into16 balls. Place in two greased round cake pans. Let rise until nearly double, about 30 minutes. Bake at 375 degrees for 20 - 30 minutes or until golden