Difficulty level: simple | How tiny is it? 1.5 inches
Peel and grate the cucumber and discard peel. Wrap grated cucumber in a tea towel and squeeze out all excess moisture over the sink. Chop ¾ cup of dill very fine, reserving the rest for garnish. Mix the cucumber, sour cream, dill, lemon juice, salt, and pepper in a bowl until thoroughly blended. Adjust seasonings to taste, then cover and refrigerate for 2 hours.
Separate the dinner rolls onto a cookie sheet lined with parchment paper and let them thaw, about 15 minutes. Split each roll into 4 pieces and form into balls. Place balls 1 inch apart on the parchment paper. Spray a piece of plastic wrap with nonstick spray and cover rolls. Place in a warm spot and let them rise to about double in size, about 15 minutes.
Preheat oven to 350 F. Remove plastic wrap and brush each ball with the beaten egg. Bake for 10 to 15 minutes, until golden brown. Let cool. When ready to serve, press your thumb into the middle of each bread bowl to make a small indentation. With a small spoon, fill the bowl with cucumber dip and place on a tray. Garnish with tiny dill sprigs.
Per serving: 88 calories, 5 grams fat (2.5 grams saturated fat), 15 milligrams cholesterol, 120 milligrams sodium, 10 grams total carbohydrates, 1 gram fiber, 2 grams protein.
