Cucumber Dinner Rolls

Pat Duran


This recipe ans photo posted by Taste Of Home.
Great recipe to use on those cucumbers in the veggie drawer of the fridge- before they go bad.
These bake up with a delicate flavor of cucumber. A baking must do for you!

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makes 12 rolls


40 Min


30 Min




1 large
cucumber, peeled, seeded and diced(can use english cuke)
1/2 c
dairy sour cream
1/4 c
1 Tbsp
granulated sugar
1/2 tsp
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.

Directions Step-By-Step

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.
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.
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.
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.
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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy