Cucumber Rolls

Ingredients

• 1 cucumber, peeled & diced
• 1/2 cup sour cream
• 1/4 cup water
• 1 Tblsp sugar
• 1 tsp salt
• 3-3/4 to 4-1/4 cups All Purpose Flour
• 1 package active dry yeast
• 2 Tblsp minced fresh or dried chives
• 2 tsp minced fresh dill or 3/4 tsp dill weed

Instructions

1. 1

   Place cucumber in a blender or food processor: cover & process until smooth.

2. 2

   Place 3/4 cup puree in a saucepan (discard remaining puree or save for another use).

3. 3

   Add sour cream, water, sugar & salt to saucepan: heat to 120 degrees - 130 degrees (mixture will appear separated).

4. 4

   In a mixing bowl, combine 1-1/4 cups flour, yeast, chives & dill.

5. 5

   Add cucumber mixture & beat on low speed just until moistened: then beat on high for 3 minutes.

6. 6

   Add enough remaining flour to form a stiff dough.

7. 7

   Turn onto a floured surface: knead until smooth & elastic about 6-8 minutes.

8. 8

   Place in greased bowl, turning once to grease top.

9. 9

   Cover & let rise in a warm place until doubled, about 1 hour.

10. 10

    Punch dough down: let rest 10 minutes.

11. 11

    Shape into 12 balls: place in a greased 13-in. x 9-in. x 2-in baking pan.

12. 12

    Cover & let rise until doubled, about 45 minutes.

13. 13

    Bake at 375 degrees for 30-35 minutes or until golden brown.

14. 14

    Remove from pan & cool on a wire rack for 10 minutes. Serve warm.