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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 12 |
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When I have plenty of garden-fresh cucumbers, I bake up these delicately flavored rolls often, reports Dorothy Showalter of Broadway, Virginia. Ingredients:
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 king arthur unbleached all-purpose flour |
1 package (1/4 ounce) active dry yeast |
2 tablespoons minced chives |
2 teaspoons minced fresh dill |
Directions:
1. 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).
2. 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.
3. 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.
4. 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.
5. 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. Yield: 1 dozen.
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