Cucumber Pan Rolls Recipe
Preparation Time: 30 minutes
Cooking Time: 2 hours and 51 minutes
Total Time: 3 hours and 21 minutes
Servings: 12
Ingredients:
- 1 cucumber
- 1/2 cup low-fat sour cream
- 1/4 cup water
- 1 cup sugar
- 1 teaspoon salt
- 3 3/4 cups all-purpose flour
- 1 packet active dry yeast
- 1 bunch fresh chives
- 2 tablespoons fresh dill
Nutritional Information (Per Serving):
- Calories: 165.7
- Fat: 1.7g
- Saturated Fat: 0.8g
- Cholesterol: 3.9mg
- Sodium: 199.7mg
- Carbohydrates: 32.5g
- Fiber: 1.4g
- Sugar: 1.6g
- Protein: 4.8g
Rating: 4 stars (based on 3 reviews)
Keywords: Low Cholesterol, Healthy, Weeknight, Oven, < 4 Hours
Recipe Category: Vegetable
Instructions:
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Place the cucumber in a blender or food processor; cover and process until smooth.
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In a saucepan, combine 3/4 cup of cucumber puree with low-fat sour cream, water, sugar, and salt. Heat the mixture to 120 to 130 degrees Fahrenheit; it may appear separated.
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In a mixing bowl, combine 1 1/4 cups flour, yeast, chopped fresh chives, and fresh dill. Add the cucumber mixture to the bowl. Beat on low speed until just moistened, then beat on high for 3 minutes.
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Gradually add enough remaining flour to form a stiff dough.
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Turn the dough onto a floured surface and knead until smooth and elastic, which should take about 6 to 8 minutes.
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Place the dough in a greased bowl, turning it once to grease the top. Cover and let it rise in a warm place until doubled, which usually takes about 1 hour.
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Punch the dough down and let it rest for 10 minutes.
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Shape the dough into 12 balls and place them in a 13 x 9 x 2″ baking pan that has been sprayed with nonstick cooking spray.
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Cover the pan and let the rolls rise until doubled, approximately 45 minutes.
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Preheat the oven to 375 degrees Fahrenheit.
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Bake the rolls for 30 to 35 minutes or until they turn golden brown.
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Remove the rolls from the pan and cool them on a wire rack for 10 minutes.
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Serve the cucumber pan rolls warm and enjoy the delightful combination of flavors.
Cooking Time Table:
| Step | Description | Time |
|---|---|---|
| 1 | Blend cucumber until smooth | – |
| 2 | Heat cucumber puree, sour cream, water, sugar, salt | 120-130°F (discards remaining puree) |
| 3 | Combine flour, yeast, chives, dill; add cucumber mixture | – |
| 4 | Knead until smooth and elastic | 6-8 minutes |
| 5 | Let rise until doubled | 1 hour |
| 6 | Punch dough down; let rest | 10 minutes |
| 7 | Shape into 12 balls; place in baking pan | – |
| 8 | Let rise until doubled | 45 minutes |
| 9 | Bake until golden brown | 30-35 minutes |
| 10 | Cool on wire rack | 10 minutes |
This Cucumber Pan Rolls recipe offers a unique twist to traditional rolls, infusing the freshness of cucumber, the creaminess of low-fat sour cream, and the aromatic touch of chives and dill. Ideal for a healthy, low-cholesterol option that can be prepared on a weeknight or any occasion, these rolls will surely become a delightful addition to your recipe repertoire.
