Learn More Cucumber Pan Rolls Recipes

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.

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!

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water. Add the butter, eggs, milk powder, salt, 3 cups flour, and the remaining sugar and water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto 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 in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Divide into 27 pieces; shape into balls. Place 18 balls in a greased 13x9-in. baking pan and remaining balls in a greased 9-in. square baking pan. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake rolls until golden brown, 17-20 minutes. Cool on wire racks.

Steps:

• Slice cucumbers paper-thin lengthwise with a mandoline. Set aside.
• Heat olive oil in a large saute pan over medium-high heat. Add shrimp, 1 tablespoon mirin, and 1 tablespoon vinegar; cook until shrimp are pink and opaque, and liquid is reduced. Set aside.
• Bring a medium saucepan of water to a boil over medium-high heat. Add vermicelli and salt, and cook until noodles are tender, about 3 minutes. Drain in a colander, and rinse with cold water. Transfer to a large bowl, and toss with remaining tablespoon mirin and tablespoon vinegar.
• Lay a cucumber strip flat on a work surface. Straighten shrimp slightly by pulling the ends. Place a small bundle of noodles on top of a large basil leaf; place at one end of cucumber. Top with a shrimp, and roll cucumber around it tightly. Secure roll with a toothpick. Repeat with remaining ingredients. Serve with cucumber-peanut sauce.

Steps:

• Place cucumber in a blender or food processor; cover and process until smooth. Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use). Add sour cream, water, sugar and salt to pan; heat to 120 degrees F-130 degrees F (mixture will appear separated). In a mixing bowl, combine 1-1/4 cups flour, yeast, chives and dill; 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. Turn onto 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 in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes. Shape into 12 balls; place in a greased 13-ion. x 9-in. x 2-in. baking pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack for 10 minutes. Serve warm