Enjoy our Farmers Market Recipes
Cucumber Pan Rolls
Submitted by: Harold & Brian Browning on August 23, 2008
One half cup sour cream
One fourth cup water
1 Tablespoon sugar (or honey)
1 teaspoon salt
2 cups unbleached flour
About 2 cups of wheat flour
1 package yeast
2 Tablespoons minced chive
2 teaspoons minced fresh ( or 1 teaspoon dried) dill Grind the cucumber in a food processor. Measure three fourths cup into a small saucepan (discard the rest) add the sour cream, water, sugar, salt. Heat to about 120 degrees (will feel hot to the touch, don’t worry if the mix separates). In a mixing bowl combine 1/4 cup white flour, yeast, chive, dill and cake mix.
Beat on low speed to mix then high speed for 3 minutes. Gradually add flours to make a stiff dough. Knead for about 7 minutes and set aside to rise, allow to double, punch down, let dough rest 10 minutes.
Shape into 12 balls and place in a greased 13x9 pan. Cover and let rise for about thirty minutes.
Bake at 375 for 30 minutes or until light brown.
Cool on a rack. I most often double this recipe and find that one large cucumber is sufficient. I have a baking pan that is 15x22x3 that is perfect for all 24 rolls and will bake together nicely.
This is a full flavored bread so it is best with chicken, pasta or pork. They also make excellent snacks.
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