Best Cucumber Pan Rolls Recipes

CUCUMBER PAN ROLLS

Cucumber Pan Rolls image

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

Provided by Taste of Home

Time 1h10m

Yield 1 dozen.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 143 calories, Fat 2g fat, Cholesterol 4mg cholesterol, Sodium 200mg sodium, Carbohydrate 26g carbohydrate, Fiber 4g protein.

LEARN MORE CUCUMBER PAN ROLLS

LEARN MORE CUCUMBER PAN ROLLS image

Categories Bean

Number Of Ingredients 9

Ingredients

1 large cucumbers - peeled, seeded, and diced
1/2 cup sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons minced fresh chives
2 teaspoons minced fresh dill

Steps:

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 pan; heat to 120 degrees F-130 degrees F (mixture will appear separated). In a mixing 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-ion. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack for 10 minutes. Serve warm

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