CUCUMBER DINNER ROLLS

Cucumber Dinner Rolls image

Provided by Pat Duran

Time 1h10m

Number Of Ingredients 10

1 large cucumber, peeled, seeded and diced(can use english cuke)
1/2 c dairy sour cream
1/4 c water
1 Tbsp granulated sugar
1/2 tsp salt
4 to 4 1/2 c all purpose flour
1 pkg active dry yeast
2 Tbsp minced chives
2 tsp minced fresh dill
note: can use 2 or 3 medium dill pickles in place of the cucumber,if desired. drain and pat away juice.

Steps:

1. Preheat oven to 375^. Place cucumber in a blender, cover and process until smooth. Place 3/4 cup of puree in a saucepan. (freeze any remaining puree for another day). Add the next 4 ingredients to the pan; heat to about 120^- mixture will look separated, that's OK.
2. In a large bowl, combine 1 1/4 cups flour and remaining ingredients; 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. Place dough on 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 until double in size, about 1 hour.
4. Punch dough down; let rest 10 minutes. Shape into 12 equal balls; place in a greased 13x9-inch baking pan. Cover and let rise until doubled, about 45 minutes.
5. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on wire rack for 10 minutes. Serve warm. Great served with salads and soups- roasts and ham.