In a large mixing bowl combine 1-1/4 cups of the flour, yeast, chives, and dill. In a food processor bowl, process cucumber until smooth (should 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.). (Mixture 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.

Turn out onto a lightly floured surface. Knead in enough 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 greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 45 minutes).

Punch dough down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Divide into 12 pieces. Shape each piece into a ball; arrange in a greased 13x9x2-inch baking pan, allowing space between each ball. Cover; let rise in a warm place until nearly double (about 30 minutes). Bake in a 350 degree F oven for 20 to 25 minutes or until light brown. Serve warm or cool. Makes 12 rolls.

Cool buns completely. Wrap in foil and place in airtight freezer container 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 degree F. oven for 15 to 20 minutes or until warm.