cucumber dinner rolls

★★★★★ 2
a recipe by
Pat Duran
Las Vegas, NV

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!

★★★★★ 2
serves makes 12 rolls
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For cucumber dinner rolls

  • 1 lg
    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.

How To Make cucumber dinner rolls

  • 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.