Cucumber Pan Rolls Recipe

5 2 2
Cucumber Pan Rolls Recipe
Cucumber Pan Rolls Recipe photo by Taste of Home
Publisher Photo

Cucumber Pan Rolls Recipe

Read Reviews
5 2 2
Publisher Photo
"When I have plenty of garden-fresh cucumbers, I bake up these delicately flavored rolls often," reports Dorothy Showalter of Broadway, Virginia.
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. + rising Bake: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Cucumber Pan Rolls in Taste of Home August/September 1998, p18

Nutritional Facts

1 each: 143 calories, 2g fat (0 saturated fat), 4mg cholesterol, 200mg sodium, 26g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 2 starch.

  • 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
  1. 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).
  2. 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.
  3. 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.
  4. 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 doubled, about 45 minutes.
  5. 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.
Originally published as Cucumber Pan Rolls in Taste of Home August/September 1998, p18

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCucumber Pan Rolls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
SMQMC User ID: 1135775 65125
Reviewed Jun. 6, 2013

"This is a yummy recipe. I grow my own garlic chives, so used those and left out the dill, which I don't care for. I also didn't use much of the left-over flour, probably only about 2 more cups, using some of that for dusting the kneading surface. They really are nice and soft and make a good "savory" roll for a spaghetti dinner. Mmmmmmm."

MY REVIEW
ChefBreeZee User ID: 792717 17814
Reviewed Jul. 6, 2010

"Can you provide instructions for using this recipe in a bread machine?"

Loading Image