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CUCUMBER PAN ROLLS

Source of Recipe

Unkown


List of Ingredients





Recipe

Exchanges
Yield: 1 dozen

1 large cucumber, peeled, seeded and diced
1/2 c. sour cream
1/4 c. water
1 T. sugar
1 tsp. salt
3-3/4 to 4-1/4 cups all-purpose flour
1 pkg. (1/4 oz.) active dry yeast
2 T. minced fresh chives
2 tsp. minced fresh dill

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

In a mixing bowl, combine 1-1/4 c. flour, yeast, chives and dill; add cucumber mixture. Beat on low speed just until moistened; beat on high for 3 minutes. Add enough remaining flour to form a 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 doubles; 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 375-F for 30-35 minutes or until golden brown. Remove from pan and cool on wire rack for 10 minutes. Serve warm.

Nutritional Analysis: One roll equals 143 calories, 200 mg sodium, 4 mg cholesterol, 26 gm carbohydrate, 4 gm protein, 2 gm fat. ++++ Diabetic Exchange: 1 starch