Learn More Cucumber Pan Rolls Recipes

CUCUMBER AND CREAM CHEESE SANDWICH ROLLS (WITH LAVASH BREAD)

Steps:

• Peel and thinly slice the cucumber.
• Lay a piece of lavash bread on your workspace and spread some cream cheese evenly (as shown in the picture) leaving one of the short ends with some empty space.
• Next, layer the cucumber slices over the cream cheese.
• Begin rolling the bread by the short end, but not the end with the space. Roll it tightly, not allowing any air gaps to form.
• Cut the cucumber and cream cheese sandwich roll with a sharp serrated knife (wipe with a damp paper towel between cuts) into four equal pieces. Secure with a long sandwich pick.
• Serve the cucumber pinwheels immediately for best results, or refrigerate, for just a few hours.

CUCUMBER DINNER ROLLS

Steps:

• 1. Preheat oven to 375^. Place cucumber in a blender, cover and process until smooth. Place 3/4 cup of puree in a saucepan. (freeze any remaining puree for another day). Add the next 4 ingredients to the pan; heat to about 120^- mixture will look separated, that's OK.
• 2. In a large bowl, combine 1 1/4 cups flour and remaining ingredients; 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.
• 3. Place dough on a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until double in size, about 1 hour.
• 4. Punch dough down; let rest 10 minutes. Shape into 12 equal balls; place in a greased 13x9-inch baking pan. Cover and let rise until doubled, about 45 minutes.
• 5. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on wire rack for 10 minutes. Serve warm. Great served with salads and soups- roasts and ham.

CUCUMBER ROLLS

Steps:

• In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.

CUCUMBER ROLLS RECIPE BY TASTY

Steps:

• In a medium bowl, mix together cream cheese, smoked salmon, dill, garlic powder, and black pepper.
• Using a vegetable peeler or mandoline, peel the cucumbers lengthwise into thin slices. Discard the outer peel.
• Pat the peeled cucumber slices with paper towels to absorb any excess moisture.
• Spread a small spoonful of filling over a cucumber slice.
• Starting from one end, tightly roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling.
• Enjoy!

OLD FASHIONED PAN ROLLS

Steps:

• In a large bowl, pour milk over ½ cup butter. Stir occasionally until butter is melted.
• Meanwhile, sprinkle yeast and ¼ t. sugar over water. Let stand 5 minutes or until foamy. Stir remaining sugar, eggs, salt and yeast mixture into milk mixture. Stir in 4 cups of the flour and beat until smooth. Gradually stir in remaining flour to make soft dough. Cover, let rest for 10 minutes.
• On a lightly floured surface, knead for 8-10 minutes or until no longer sticky, adding as little extra flour as possible. Divide dough in half. Place half of dough into a greased bowl. Turn to coat surface. Cover and refrigerate. Shape remaining dough into 12 2-inch balls. Place on a greased 9 x 1 ½ inch round pan. Cover and let rise in a warm place, free from drafts, until almost doubled- about 55 minutes.
• Bake in pre-heated 375° oven for 25-30 minutes or until browned. Brush with butter. Cool on a wire rack.
• To bake refrigerated dough: follow shaping, rising and baking instructions, allowing about 1 hour and 45 minutes for rising.