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Cucumber Pan Rolls

Source of Recipe

Taste of Home 1998 – D. Showalter; Broadway, VA
Cucumber Pan Rolls
Diabetic Exchanges
Yield: 12

1 large cucumber, peeled and diced
1/2 c. sour cream
1/4 c. water
1 T. sugar
1/4 tsp. salt
3-3/4 to 4-1/4 c. all purpose flour
1 1/4-oz. pkg. active dry yeast
2 T. minced fresh or dried chives
2 tsp. minced fresh dill…OR…3/4 tsp. dill weed

Place cucumber in a blender or food processor; cover and process until smooth. Place 3/4 c. puree in a saucepan (discard remaining puree). Add sour cream, water sugar and salt to saucepan; heat to 120º-130º (mixture will appear separated).

In a mixing bowl combine 1-1/4 c. flour, chives and dill; add the cucumber mixture. Beat on LOW speed just until moistened; beat on HIGH for 3 minutes. Add enough remaining flour to form stiff dough. 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.

Punch dough down; let rest 10 minutes. Shape into 12 balls; place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375º for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack. Serve warm.

One roll equals: 143 calories…52 mg sodium…4 mg cholesterol…26 gm carbohydrate…4 gm protein…2 gm fat ++++ Exchanges: 2 starch