Cucumber Buns - from BHG.com ,
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amed Test Kitchen.        [IMAGE]Cucumber  Buns  Cucumbers from the garden =
give these fluffy yeast rolls  a fresh vegetable flavor.         For a prin=
table version  of this recipe, click  here.       For more recipes,  click =
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[IMAGE]     3-1/4 to  3-3/4 cups all-purpose flour 1 package active dry yea=
st   2 tablespoons  snipped fresh chives or 1 tablespoon dried chives   1 m=
edium  cucumber, peeled and cut up (1-1/2 cups)   1 teaspoon  snipped fresh=
 dill or 1/2 teaspoon dried dillweed               1/2 cup dairy  sour crea=
m   1/4 cup water    1 tablespoon  sugar   1 teaspoon  salt     =09=09
=09=09
     1. In a large mixing bowl combine 1-1/4 cups of the flour, yeast,  chi=
ves, and dill. In a food processor bowl, process cucumber until smooth  (sh=
ould 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.). (Mix=
ture 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 eno=
ugh 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 greas=
ed bowl; turn once  to grease surface. Cover; let rise in a warm place unti=
l double (about  45 minutes).  3.   Punch dough down. Turn out onto a light=
ly floured surface. Cover; let  rest 10 minutes. Divide into 12 pieces. Sha=
pe each piece into a ball;  arrange in a greased 13x9x2-inch baking pan, al=
lowing space between each  ball. Cover; let rise in a warm place until near=
ly double (about 30 minutes).  Bake in a 350 degree F oven for 20 to 25 min=
utes or until light brown.  Serve warm or cool. Makes 12 rolls.  Make-Ahead=
 Tip:  Cool buns completely. Wrap in foil and place in airtight freezer con=
tainer  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 de=
gree  F. oven for 15 to 20 minutes or until warm.   Nutrition facts  per se=
rving: 133 calories, 2 g total fat, 4 mg cholesterol,  184 mg sodium, 24 g =
carbohydrate, 1 g fiber, 4 g protein, 10% iron. =09  =09
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  Test Kitchen. This means that each recipe is practical and reliable,  and=
 meets our high standards of taste appeal. =09=09
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