Cucumber Dinner Rolls
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!
1 largecucumber, peeled, seeded and diced(can use english cuke)
1/2 cdairy sour cream
1 Tbspgranulated sugar
4 to 4 1/2 call purpose flour
1 pkgactive dry yeast
2 Tbspminced chives
2 tspminced 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
- 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.