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Cucumber Pan Rolls




Source of Recipe


Internet


List of Ingredients




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


Recipe



Process cucumber in blender or food processor and puree until smooth. Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use). Add sour cream, water, sugar and salt to pan; heat to 120-130 degrees (mixture will appear separated). In a mixing bowl, combine 1-1/4 cups 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 and knead until smooth and elastic (about 6 to 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 13x9x2 pan. Cover and let rise until doubled (about 45 minutes). Bake at 375F for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack for 10 minutes. Serve warm.