Zucchini Crown Rolls

Adapted from the Wilderness Guide to Dutch Oven Cooking by Kate Rowinski

2 C. Zucchini (grated)
Salt
5 C. Flour
3 tsp. Dry Yeast
1/2 C. Parmesan Cheese (grated)
1 tsp. Salt
1 tsp. Black Pepper
2 tbsp. Olive Oil
2 C. Lukewarm Water
Milk and Sesame Seeds for glaze

1. Grate zucchini and sprinkle lightly with salt. Place in a colander to drain for about 30 minutes. Squeeze thoroughly and pat dry to remove excess moisture.
2. Mix the flour, yeast, Parmesan, salt, and black pepper together.
3. Mix in the oil and zucchini.
4. Stir in 1 cup of water, and then add remaining water a little at a time, stirring until your dough is firm.
5. Turn dough out of bowl and knead lightly, dusting with flour as needed. 
6. Place ball of doughin a bowl, cover, and let rise in warm area until doubled in size (about an hour if relatively warm).
7. Punch down dough and knead it lightly. Cut into 8-10 equal pieces, roll into a ball and place balls in the dutch oven. (She recommends lining with parchment paper first though I didn't find it necessary). 
8. Brush the tops with milk, sprinkle with sesame seeds, and then let rise about 30 minutes in dutch oven with lid.
9. Bake at 350 for about 40 min., turning the lid each 15 min. I used only 6 briquettes on bottom with about 20 on top.