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