Dilly bread is staple at our Thanksgiving table. Mom made it every year when I was growing up. As an adult, it's one of the dishes that I always make. It's easy to make a day ahead and pop in the oven to warm for a few minutes before the meal is served.
- 1 1/2 Tbsp active yeast (2 packets)
- 16 ounces small curd cottage cheese
- 4 Tbsp butter, divided
- 2 tsp salt, divided
- 1/4 cup sugar
- 2 eggs
- 2 Tbsp instant minced onion
- 1 1/2 Tbsp dill seed
- 1/2 tsp baking soda
- 4-5 cups flour
- Heat cottage cheese to lukewarm then mix in yeast.
- Melt 2 Tbsp butter and add to cottage cheese and yeast mixture.
- Add 1 tsp salt, sugar, eggs, onion, dill seed, and baking soda. Mix until all ingredients are well combined.
- Gradually add flour to form stiff dough, beating well after each addition. The dough should be moist.
- Cover with a damp cloth and let rise until doubled, about an hour.
- Stir down dough.
- Form into 18 rolls and place in a well-greased 9X13 baking dish.
- Cover and let rise until light, about 30-40 minutes.
- Bake at 350 until golden, 25-30 minutes.
- Brush with remaining 2 Tbsp butter and sprinkle with salt.
If you make this in advance, it's quick and easy to reheat. Cover with foil and place in a 350 degree oven for about 10 minutes. It will be just like it was freshly baked.