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Cucumber Pan Rolls

When I have plenty of garden-fresh cucumbers, I bake up these delicately flavored rolls often. —Dorothy Showalter, Broadway, Virginia.
  • Total Time
    Prep: 40 min. + rising Bake: 30 min.
  • Makes
    1 dozen


  • 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 cups all-purpose flour
  • 1 package (1/4 ounce) active dry yeast
  • 2 tablespoons minced chives
  • 2 teaspoons minced fresh dill


  • Place cucumber in a blender, cover and process until smooth. Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use). Add the sour cream, water, sugar and salt to pan; heat to 120°-130° (mixture will appear separated).
  • In a large 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. 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.
Nutrition Facts
1 each: 143 calories, 2g fat, 4mg cholesterol, 200mg sodium, 26g carbohydrate, 4g protein.

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