CUCUMBER PAN ROLLS
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
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.
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