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Cucumber Pan Rolls Recipe

Cucumber Pan Rolls Recipe

"When I have plenty of garden-fresh cucumbers, I bake up these delicately flavored rolls often," reports Dorothy Showalter of Broadway, Virginia.
TOTAL TIME: Prep: 40 min. + rising Bake: 30 min. YIELD:12 servings


  • 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.

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.