Cucumber Pan Rolls

Ingredients

• 0.3 ounce yeast dry
• 2 tablespoons chives minced
• 1 large cucumber diced peeled seeded
• 3.8 cups flour all-purpose
• 2 teaspoons optional: dill fresh minced
• 1 teaspoon salt 
• 0.5 cup cream sour
• 1 tablespoon sugar 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• wire rack
• blender
• baking pan

Directions

1. Place cucumber in a blender, cover and process until smooth.
2. Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use).
3. Add the sour cream, water, sugar and salt to pan; heat to 120°-130° (mixture will appear separated).
4. 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.
5. Add enough remaining flour to form a stiff dough.
6. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
7. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
8. 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.
9. Bake at 375° for 30-35 minutes or until golden brown.
10. Remove from pan and cool on a wire rack for 10 minutes.
11. Serve warm.