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Fresh Cucumber Buns
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Home-made bread with the wonderful flavor of fresh cucumbers


Serves/Makes:12 rolls

  • 3-1/2 cups (825 ml) all-purpose flour, divided use
  • 1 package active dry yeast
  • 2 tbsp (30 ml). snipped fresh chives
  • 1/4 tsp (1 ml). dried dillweed
  • 1 medium fresh slicing, (not pickling type) cucumber, peeled and cut up
  • 1/2 cup (125 ml) sour cream
  • 1/4 cup (60 ml) water
  • 1 tbsp (15 ml). granulated sugar
  • 1/4 tsp (1 ml). salt
  • In a large mixing bowl combine 1-1/4 cups (300 ml) of the flour, the yeast, chives and dillweed.
  • Place cucumber in a food processor bowl or blender container.
  • Cover and process or blend until smooth.
  • Measure 3/4 cup (175 ml) puree; discard any remaining puree or use for another purpose.
  • In a medium saucepan heat and stir the cucumber puree, sour cream, water, sugar and salt until warm (120 130 degrees (50 C.) F.)--mixture will look curdled.
  • Add to flour mixture.
  • Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
  • Beat on high speed for 3 minutes.
  • Using a spoon, stir in as much remaining flour as you can.
  • 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 total).
  • Shape into a ball.
  • Place in a lightly greased bowl; turn once.
  • Cover and let rise in a warm place until double, (about 45 minutes).
  • Punch down.
  • Turn out onto a lightly floured surface.
  • Cover and let rest for 10 minutes.
  • Divide into 12 pieces and shape into balls.
  • Place in a greased 13x9x2 inch baking pan.
  • Cover and let rise in a warm place until nearly double, (about 30 minutes).
  • Bake in a preheated 350 degree (175 C.) oven for 20 to 25 minutes.
  • Serve warm or cool.
Believe it or not there is absolutely nothing like the extra special taste and texture of cucumbers directly from the garden in freshly baked bread. Enjoy!!!

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