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1
In a large mixing bowl combine 1-1/4 cups (300 ml) of the flour, the yeast, chives and dillweed.
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2
Place cucumber in a food processor bowl or blender container.
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3
Cover and process or blend until smooth.
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4
Measure 3/4 cup (175 ml) puree; discard any remaining puree or use for another purpose.
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5
In a medium saucepan heat and stir the cucumber puree, sour cream, water, sugar and salt until warm (120 130 degrees (50 C.) F.)--mixture will look curdled.
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6
Add to flour mixture.
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7
Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly.
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8
Beat on high speed for 3 minutes.
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9
Using a spoon, stir in as much remaining flour as you can.
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10
Turn out onto a lightly floured surface.
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11
Knead in enough of the remaining flour to make a moderately stiff dough
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12
that is smooth and elastic, (6 to 8 minutes total).
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13
Shape into a ball.
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14
Place in a lightly greased bowl; turn once.
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15
Cover and let rise in a warm place until double, (about 45 minutes).
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16
Punch down.
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17
Turn out onto a lightly floured surface.
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18
Cover and let rest for 10 minutes.
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19
Divide into 12 pieces and shape into balls.
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20
Place in a greased 13x9x2 inch baking pan.
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21
Cover and let rise in a warm place until nearly double, (about 30 minutes).
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22
Bake in a preheated 350 degree (175 C.) oven for 20 to 25 minutes.
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23
Serve warm or cool.
