Cucumber Buns

Cucumbers from the garden give these fluffy yeast rolls a fresh vegetable flavor.

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5.0 by 2 people

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  • Makes: 12 servings
  • Prep: 35 mins
  • Rise: 1 hr 15 mins
  • Bake: 20 mins 350°F

Cucumber Buns

Reviews (0)

5.0 by 2 people

Rate This!

Directions

  1. In a large mixing bowl combine 1-1/4 cups of the flour, yeast, chives, and dill. In a food processor bowl, process cucumber until smooth (should have 3/4 cup). In a saucepan heat and stir cucumber puree, sour cream, water, sugar, and salt until warm (120 degree F. to 130 degree F.). (Mixture will look curdled.) Add to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes more. Using a spoon, stir in as much of the remaining flour as you can.
  2. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 45 minutes).
  3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Divide into 12 pieces. Shape each piece into a ball; arrange in a greased 13x9x2-inch baking pan, allowing space between each ball. Cover; let rise in a warm place until nearly double (about 30 minutes). Bake in a 350 degree F oven for 20 to 25 minutes or until light brown. Serve warm or cool. Makes 12 rolls.

From the Test Kitchen

Cool buns completely. Wrap in foil and place in airtight freezer container or plastic freezer bag; seal, label and freeze up to 1 month. Thaw and serve at room temperature or reheat foil-wrapped frozen buns in 300 degree F. oven for 15 to 20 minutes or until warm.

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Nutrition Facts (Cucumber Buns)

  • Per serving:
  • 133 kcal ,
  • 2 g fat
  • 4 mg chol. ,
  • 184 mg sodium ,
  • 24 g carb. ,
  • 1 g fiber ,
  • 4 g pro.
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Reviews (1)

2 Ratings
1707 Days Ago
This is how great these buns are....even though my boyfriend seriously, seriously dislikes cucumber he plants six cuke plants every year because the fat little bees love the flowers. Besides making pickles and relish, I have tried every cucumber recipe (cucumber cakes, salads, breads) and he tries it but will not eat it because it tastes too much like cucumber. I made these buns because the recipe just looked so lovely....and they were a GRAND SLAM with the boyfriend. His favorite way to eat them was with a very light layer of Country Crock spread and Welch's grape jam (sounds weird, but it tastes so good). I cannot recommend this recipe highly enough. I'm making two batches this weekend now that the cuke plants have finally died...one batch for now and one batch to freeze!

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