Fresh Cucumber Buns

Directions

1. 1
   In a large mixing bowl combine 1-1/4 cups (300 ml) of the flour, the yeast, chives and dillweed.
2. 2
   Place cucumber in a food processor bowl or blender container.
3. 3
   Cover and process or blend until smooth.
4. 4
   Measure 3/4 cup (175 ml) puree; discard any remaining puree or use for another purpose.
5. 5
   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.
6. 6
   Add to flour mixture.
7. 7
   Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
8. 8
   Beat on high speed for 3 minutes.
9. 9
   Using a spoon, stir in as much remaining flour as you can.
10. 10
    Turn out onto a lightly floured surface.
11. 11
    Knead in enough of the remaining flour to make a moderately stiff dough
12. 12
    that is smooth and elastic, (6 to 8 minutes total).
13. 13
    Shape into a ball.
14. 14
    Place in a lightly greased bowl; turn once.
15. 15
    Cover and let rise in a warm place until double, (about 45 minutes).
16. 16
    Punch down.
17. 17
    Turn out onto a lightly floured surface.
18. 18
    Cover and let rest for 10 minutes.
19. 19
    Divide into 12 pieces and shape into balls.
20. 20
    Place in a greased 13x9x2 inch baking pan.
21. 21
    Cover and let rise in a warm place until nearly double, (about 30 minutes).
22. 22
    Bake in a preheated 350 degree (175 C.) oven for 20 to 25 minutes.
23. 23
    Serve warm or cool.