A ceramic plate on a red countertop. The plate has several Cucumber Rolls on it. The rolls are large, light in color, and round.

A unique tasty treat that goes good with any meal with melted butter, garlic ghee butter or great topped with Bruschetta.

A ceramic plate on a red countertop. The plate has several Cucumber Rolls on it. The rolls are large, light in color, and round.

Cucumber Rolls

Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr
Servings 12 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
 

  • Place cucumber in a blender or food processor: cover & process until smooth.
  • Place 3/4 cup puree in a saucepan (discard remaining puree or save for another use).
  • Add sour cream, water, sugar & salt to saucepan: heat to 120 degrees - 130 degrees (mixture will appear separated).
  • In a mixing bowl, combine 1-1/4 cups flour, yeast, chives & dill.
  • Add cucumber mixture & beat on low speed just until moistened: then beat on high for 3 minutes.
  • Add enough remaining flour to form a stiff dough.
  • Turn onto a floured surface: knead until smooth & elastic about 6-8 minutes.
  • Place in greased bowl, turning once to grease top.
  • Cover & 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 & let rise until doubled, about 45 minutes.
  • Bake at 375 degrees for 30-35 minutes or until golden brown.
  • Remove from pan & cool on a wire rack for 10 minutes. Serve warm.