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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

A unique tasty treat that goes good with any meal with melted butter, garlic ghee butter or great topped with Bruschetta.
Prep Time 20 mins
Cook Time 30 mins
Total Time 1 hr
Servings 12 rolls


  • 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


  • 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.