Print Options

Back to Cucumber Pan Rolls >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Cucumber Pan Rolls

"When I have plenty of garden-fresh cucumbers, I bake up these delicately flavored rolls often," reports Dorothy Showalter of Broadway, Virginia.

12 ServingsPrep: 40 min. + rising Bake: 30 min.

Ingredients

1 large cucumber, peeled, seeded and diced
1/2 cup sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 tablespoons minced chives
2 teaspoons minced fresh dill

Directions

Place cucumber in a blender, cover and process until smooth. Place
3/4 cup of puree in a saucepan (discard remaining puree or save for
another use). Add the sour cream, water, sugar and salt to pan; heat
to 120°-130° (mixture will appear separated).
In a large 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; 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. baking pan. Cover and let rise until

2 of 2

Cucumber Pan Rolls (continued)

Directions (continued)

doubled, about 45 minutes.
Bake at 375° for 30-35 minutes or until golden brown. Remove from
pan and cool on a wire rack for 10 minutes. Serve warm. Yield: 1
dozen.

Nutrition Facts: One serving equals 143 calories, 2 g fat (0 saturated fat), 4 mg cholesterol, 200 mg sodium, 26 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 2 starch.