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Cucumber Pan Rolls

 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.


  • 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

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.
Nutritional 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.