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[IMAGE] =09=09 Special Offer from Traditional Home Magazine =09=09 Trust yourself! Make your home all you want it to be with gracious style = for the perfect, easy way you want to live. There's never been a better ti= me to subscribe . =09=09 Dear scott, Welcome to the Better Homes and Garden Test Kitchen. All of= the Better Homes and Gardens recipes have been tested in the magazine's f= amed Test Kitchen. [IMAGE]Cucumber Buns Cucumbers from the garden = give these fluffy yeast rolls a fresh vegetable flavor. For a prin= table version of this recipe, click here. For more recipes, click = here. New this week: Berries of Summer: Learn about one of summer's be= st kept secrets: the berry. =09=09 [IMAGE] 3-1/4 to 3-3/4 cups all-purpose flour 1 package active dry yea= st 2 tablespoons snipped fresh chives or 1 tablespoon dried chives 1 m= edium cucumber, peeled and cut up (1-1/2 cups) 1 teaspoon snipped fresh= dill or 1/2 teaspoon dried dillweed 1/2 cup dairy sour crea= m 1/4 cup water 1 tablespoon sugar 1 teaspoon salt =09=09 =09=09 1. In a large mixing bowl combine 1-1/4 cups of the flour, yeast, chi= ves, and dill. In a food processor bowl, process cucumber until smooth (sh= ould have 3/4 cup). In a saucepan heat and stir cucumber puree, sour cream= , water, sugar, and salt until warm (120 degree F. to 130 degree F.). (Mix= ture will look curdled.) Add to flour mixture. Beat with an electric mixer= on low to medium speed for 30 seconds, scraping bowl. Beat on high speed = for 3 minutes more. Using a spoon, stir in as much of the remaining flour = as you can. 2. Turn out onto a lightly floured surface. Knead in eno= ugh of the remaining flour to make a moderately stiff dough that is smooth= and elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greas= ed bowl; turn once to grease surface. Cover; let rise in a warm place unti= l double (about 45 minutes). 3. Punch dough down. Turn out onto a light= ly floured surface. Cover; let rest 10 minutes. Divide into 12 pieces. Sha= pe each piece into a ball; arrange in a greased 13x9x2-inch baking pan, al= lowing space between each ball. Cover; let rise in a warm place until near= ly double (about 30 minutes). Bake in a 350 degree F oven for 20 to 25 min= utes or until light brown. Serve warm or cool. Makes 12 rolls. Make-Ahead= Tip: Cool buns completely. Wrap in foil and place in airtight freezer con= tainer or plastic freezer bag; seal, label and freeze up to 1 month. Thaw = and serve at room temperature or reheat foil-wrapped frozen buns in 300 de= gree F. oven for 15 to 20 minutes or until warm. Nutrition facts per se= rving: 133 calories, 2 g total fat, 4 mg cholesterol, 184 mg sodium, 24 g = carbohydrate, 1 g fiber, 4 g protein, 10% iron. =09 =09 Special Promotion from Better Homes and Gardens [IMAGE]Better Homes an= d Gardens New Cookbook Here's America's best-selling cookbook! This all-ti= me classic covers everything you'll ever need to know about cooking. 1,259= delicious recipes in this latest edition! This is the book that teaches A= merica how to cook! Ringbound Edition. Click here to purchase. =09=09 =09=09 [IMAGE] [IMAGE] Our seal assures you that every recipe has been tested in= the Better Homes and Gardens Test Kitchen. This means that each recipe is practical and reliable, and= meets our high standards of taste appeal. =09=09 Your Email: [scott.hendrickson@enron.com] is on the mailing list. If you = do not wish to continue receiving the BHG Daily Recipe via e-mail, please = edit your newsletter preferences or see instructions below to unsubscribe= offline. If you have any questions or concerns, you can e-mail us at su= pport@bhglive.com To subscribe to the BHG Daily Recipe, please go to bh= g.com Member Center To update your e-mail address, please go to the bhg= .com Member Center and click on the link to update your profile. You'll = need your current e-mail address and password to log-in. If you've forgott= en your password, there is a link in the Member Center to have it e-mailed= to you. If you prefer to unsubscribe offline, please send a letter or po= stcard with your name, complete mailing address, e-mail address, and the n= ames of the newsletters from which you wish to unsubscribe to: Newsletter = Unsubscribe, c/o Meredith Corporation LS 205, 1716 Locust St., Des Moines,= Iowa 50309-3023 Copyright 2001 Meredith Corporation. All rights reserve= d. =09=09 [IMAGE]
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