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Title: Cucumber Buns
Categories: Bread Vegetable Lowcal
Yield: 12 Servings
| 3 1/4 | c | (to 3 3/4 c) All-purpose flour |
| 1 | pk | Active dry yeast |
| 2 | tb | Snipped fresh chives OR |
| 1 | tb | Dried chives |
| 1 | ts | Snipped fresh dill OR |
| 1/2 | ts | Dried dillweed |
| 1 | md | Cucumber peeled and cut up (1 1/2 cups) |
| 1/2 | c | Dairy sour cream |
| 1/4 | c | Water |
| 1 | tb | Sugar |
| 1 | ts | Salt |
In a large mixing bowl combine 1 1/4 cups of the flour, yeast, chives and dill. In a food processor work bowl or a blender container, cover and process or blend cucumber until smooth (you should have 3/4 cup). In a medium saucepan heat and stir cucumber puree, sour cream, water, sugar and salt until warm, 120 degrees F to 130 degrees F. The mixture will look curdled. Add the cucumber mixture to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn the dough 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 total). Shape into a ball. Place in a lightly greased bowl; turn once to grease the surface. Cover and let rise until doubled (about 45 minutes). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Divide dough into 12 pieces. Shape each piece into a ball. Arrange balls in a greased 13 X 9 X 2-inch baking pan, allowing space between each ball. Cover and 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.
Nutritional information per roll: calories - 133, protein - 4 gms., fat ~ 2 gms.(Calories from fat - 14%), carbohydrates - 24 gms., cholesterol - 4 mg., fiber - 1 gm., sodium - 184 mg. No diabetic exchanges were given.
FROM: Wednesday, September 28, 1994 issue of the Santa Rosa Press Democrat. Reprinted from BH and G magazine. Formatted to MM by Trish McKenna.
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