Dill Rolls Recipe

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.

Ingredients

  • 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

Directions

  1. Heat cottage cheese to lukewarm then mix in yeast.
  2. Melt 2 Tbsp butter and add to cottage cheese and yeast mixture.
  3. Add 1 tsp salt, sugar, eggs, onion, dill seed, and baking soda.  Mix until all ingredients are well combined.
  4. Gradually add flour to form stiff dough, beating well after each addition.  The dough should be moist.
  5. Cover with a damp cloth and let rise until doubled, about an hour.
  6. Stir down dough.
  7. Form into 18 rolls and place in a well-greased 9X13 baking dish.
  8. Cover and let rise until light, about 30-40 minutes.
  9. Bake at 350 until golden, 25-30 minutes.
  10. 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.

RecipesBobbi Bridgemanbread1 Comment