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Cucumber Pan Rolls
1 large cucumber, peeled, seeded & cubed
1/2 c lowfat sour cream
1/4 c water
1 tbs sugar
1 tsp salt
3 3/4 c all-purpose flour
1 package active dry yeast
2 tbs fresh chives, minced
2 tsp fresh dill, minced

Place cucumber in a blender or food processor, cover and process until smooth. Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use.) Add sour cream, water, sugar, and salt to pan, heat to 120 to 130 degrees (mixture will appear separated). In a mixing 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. Turn onto a floured surface, knead until smooth and elastic, about 6 to 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. Punch dough down, let rest 10 minutes. Shape into 12 balls, place in a 13 x 9 x 2" baking pan that has been sprayed with nonstick cooking spray. Cover and let rise until doubled, about 45 minutes. Bake at 375 for 30 to 35 minutes or until golden brown. Remove from pan and cool on a wire rack five or 10 minutes. Serve warm.
Recipe featured in Bread Daily on 12/06/01.