Cucumber Pan Rolls


Category: Breads


Qty Measure Ingredient


1 large cucumber, peeled, seeded, and diced

1/2 cup sour cream

1/4 cup water

1 tablespoon sugar

1 teaspoon salt

3 3/4 to 4-1/4 cup all-purpose flour

1 1/4 oz pkg active dry yeast

2 tablespoons minced fresh chives

2 teaspoons minced fresh dill

Instructions: Place cucumber in a blender or food processor; cover and process until smooth. Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use). Add sour cream, water, sugar and salt to pan; heat to 120* - 130* (mixture will appear separated). In a mixing 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. x 2-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. Yield: 1 dozen.



Background: Note: DIABETIC EXCHANGES: One roll equals 2 starch; also, 143 calories, 200 mg sodium, 4 mg cholesterol, 26 gm carbohydrate, 4 gm protein, 2 gm fat.

Serves: 1

Food Exchanges: