Cucumber Dill Rolls Savory Bread Machine Recipes

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.

Steps:

• In bread machine pan, place the water, 1 tablespoon oil, minced onion, sugar, salt, dill, onion powder, flours and yeast in the order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide dough in half; shape each portion into a 7-in. round loaf. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes. , Bake at 400° for 15-20 minutes or until golden brown. Brush with remaining oil. Remove from pans to wire racks.

Steps:

• In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.

Steps:

• In a small bowl, combine the cream cheese, mayonnaise and salad dressing mix. Refrigerate for 1 hour. , Just before serving, spread over each slice of rye bread; top each with a cucumber slice. If desired, sprinkle with dill.

Steps:

• 1. In the 2 cups of water & butter and place this in the microwave for 2 minutes
• 2. In Bread machine add the water mixture, then flour milk, salt, yeast in that order. Put bread machine on dough cycle.
• 3. In the meantime saute onions in a tbsp of butter till browned and tender. Set aside to cool.
• 4. Combine the filing ingredients and place in refrigerator.
• 5. When dough is done, spray your counter top with non stick spray and roll out to 1/2 inch thick to an oblong shape. Put the filing down the middle without touching the sides. From one end roll up. Secure edges. Cut into 12 rolls. Place in a sprayed muffin pan and let rise to double.
• 6. Heat oven to 400F and bake for 20 minutes. When removed from oven brush melted butter on top of each one. Serve warm.

Steps:

• In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat just until combined. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Steps:

• Put all ingredients in bread machine in order suggested by manufacturer, select dough setting and press start. When complete, turn off the bread machine, remove dough, and turn out onto a floured countertop or cutting board. Gently roll and stretch dough into an 18 inch rope.
• Grease 9x13 pan. With a sharp knife, divide dough into 12 pieces. Roll each piece into a ball. Place in pan.
• Cover and let rise in a warm oven 10 minutes (to warm oven slightly, turn oven on warm setting for 2 minutes, then turn off and place covered rolls in oven to rise. Remove pan from oven to preheat).
• Preheat oven to 350º. Bake 25-30 minutes until lightly browned on top. Remove from oven, cut apart, and serve warm.

Steps:

• In a large serving bowl, combine cucumbers, onions and dill. In a medium size bowl combine sugar, vinegar, water and salt; stir until the sugar dissolves. Pour the liquid mixture over the cucumber mixture. Cover and refrigerate at least 2 hours before serving (the longer this dish marinates the tastier it is!).

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
• Place shredded cucumbers into a colander and let drain for about 30 minutes.
• Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.
• Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.