Cucumber Pan Rolls

Place cucumber in a blender or food processor; cover and process until smooth.

Place 3/4 cup of purée in a saucepan (discard remaining purée or save for another use.) Add sour cream, water, sugar, and salt to pan; heat to 120 to 130 degrees (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 to 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 13 x 9 x 2\