Marilyn Martin's Recipe

Cucumber Pan Rolls

Category: Recipes

Cucumber Pan Rolls

1 large cucumber, peeled, seeded and diced
1/2 cup sour cream
1/4 cup water
1 tbsp sugar
1 tsp salt
3-3/4 to 4-1/4 cups all-purpose flour
1 pkge (1/4oz) active dry yeast
2 tbsp minced fresh or dried chives
2 tsp minced fresh dill or 3/4 tsp dill weed

Place cucumber in a blender or food processor; cover and process until smooth. Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use). Add sour cream, water, sugar and salt to saucepan; heat to 120°-130° (mixture will appear separated). In a mixing bowl, combine 1-1/4 cups flour, yeast, chives and dill; add the 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 unti doubled, about 1 hour. Punch dough down; let rest 10 minutes. Shape into 12 balls; place in a greased 13"X9"X2" 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