Cucumber Buns
Cucumber Buns are light, flavorful rolls featuring fresh cucumber, chives, and dill, making them perfect for brunch or as a side. Their moist, tender crumb and aromatic herbs appeal to those seeking a unique bread experience with a hint of freshness and subtle herbaceous notes.
Ingredients
Instructions
- In a large bowl, combine 1 1/2 cups flour, yeast, dried chives, and dill weed.
- In a food processor, process the peeled cucumber until smooth, measuring about 3/4 cup.
- In a saucepan, heat and stir the cucumber puree, sour cream, sugar, water, and salt until warm.
- Add the warm mixture to the flour mixture and combine.
- Beat with a mixer for 30 seconds on medium speed.
- Beat on high speed for 3 minutes.
- Using a spoon, stir in as much of the remaining flour as you can to form a soft dough.
- Knead the dough, then shape into a ball.
- Place the dough in a greased bowl, cover, and let rise until doubled in size (about 45 minutes).
- Punch down the dough and turn onto a floured surface.
- Cover and let rest for 10 minutes.
- Divide the dough into 12 equal portions, shape into balls, and arrange on a baking pan.
- Cover the buns and let rise until nearly doubled in size (about 30 minutes).
- Bake at 350°F (175°C) for 20 to 25 minutes or until light brown.
Nutrition & Diet Analysis (per serving)
305
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).