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Cucumber Pan Rolls

1 large cucumber, peeled, seeded & cubed
1/2 cup lowfat sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 package active dry yeast
2 tablespoons fresh chives, minced
2 teaspoons 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.


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