Best 8 Cucumber Pan Rolls Recipes

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!

HOMEMADE PAN ROLLS

Steps:

• Mix 2 cups of the flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
• Grease bottoms and sides of 2 round pans, 9x1 1/2 inches.
• Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
• Heat oven to 400°F.
• Bake 12 to 18 minutes or until golden brown.

LEARN MORE CUCUMBER PAN ROLLS

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

CUCUMBER PAN ROLLS

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.

CUCUMBER PAN ROLLS

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.

CUCUMBER SUMMER ROLLS

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.

KAPPAMAKI (HOSOMAKI) CUCUMBER ROLLS

Steps:

• Seed the cucumber and cut into sticks that are 1/8 inch wide and 7 1/2 inches long.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over the nori, leaving a 1/2-inch strip without rice at the far (long) edge. Carefully place the nori, rice-side up, onto a makisu (sushi rolling mat) wrapped in plastic wrap. If you like, add a small swipe of wasabi lengthwise down the rice or sprinkle with toasted sesame seeds.
• Place 3 to 4 cucumber strips lengthwise in the center of the sheet. Use your thumbs to lift the edge of the makisu closest to you and roll the sheet inside the makisu until the edge meets the rice. Make sure you leave the edge of the nori without rice exposed.
• Lift the edge of the makisu off the sushi roll and continue rolling the sushi roll over until the seam is on the bottom. The nori strip without rice should seal the outside of the sushi roll. If it doesn't, dip one finger in the ice water and swipe a very small amount of water along the bare strip of nori and let the roll sit on the seam for a few seconds.
• Slice the roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls. Sprinkle with sesame seeds to garnish. Serve with soy sauce, pickled ginger and wasabi if desired.