Cucumber Pan Rolls
Soft, pillowy, and packed with a refreshing twist, these Cucumber Pan Rolls are a delightful addition to your bread-making repertoire. Crafted with grated cucumber for a subtle yet unique touch, these rolls are irresistibly tender and perfect for any occasion. A hint of sweetness from granulated sugar and a rich, buttery finish make them versatile enough to accompany soups, salads, or even your morning coffee. With straightforward steps like kneading the dough to silky perfection and watching it rise to fluffy heights, this recipe is both beginner-friendly and rewarding. Bake these golden beauties and wow your guests with their melt-in-your-mouth texture and unexpected cucumber charm. Perfect for 12 servings, these homemade rolls are sure to elevate your baking game. Keywords: homemade rolls, cucumber bread recipe, soft pan rolls, easy bread recipe.
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Recipe Information
Ingredients
- 1 medium Cucumber
- 1 cup Milk
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 4 tablespoons Butter
- 2.25 teaspoons Active dry yeast
- 0.25 cup Warm water
- 4 cups All-purpose flour
- 1 large Egg
- 1 teaspoon Vegetable oil
Instructions
Peel and grate the cucumber. Squeeze out excess liquid using a clean kitchen towel or cheesecloth. Set the grated cucumber aside.
In a small saucepan, heat the milk over medium heat until warm (but not boiling). Stir in the sugar, salt, and butter until dissolved. Allow the mixture to cool to lukewarm.
In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until the yeast becomes frothy, indicating it is activated.
In a large mixing bowl, combine the lukewarm milk mixture, grated cucumber, and the activated yeast. Mix well.
Add the egg and 2 cups of flour to the mixture. Stir until smooth, then gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment to knead the dough.
Lightly oil a large bowl with the vegetable oil. Place the dough into the bowl, turning it to coat the dough lightly with oil. Cover the bowl with a clean kitchen towel or plastic wrap, and let the dough rise in a warm place for 1 hour, or until doubled in size.
Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a smooth ball.
Grease a 9x13-inch baking pan and arrange the dough balls in the pan, spacing them slightly apart. Cover the pan with a kitchen towel and let the rolls rise for another 30 minutes, or until doubled in size.
Preheat your oven to 375°F (190°C).
Bake the rolls in the preheated oven for 18-20 minutes, or until golden brown on top.
Remove the rolls from the oven and allow them to cool slightly before serving. Optionally, brush the tops with melted butter for an extra soft and shiny finish.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 41.7 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 442 mg | 34% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
