Best Dilly Rolls Recipes

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DILLY ROLLS



Dilly Rolls image

These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. -Mary Bickel, Terre Haute, Indiana

Provided by Taste of Home

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

2 cups 4% cottage cheese
2 tablespoons butter
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 large eggs, room temperature
1/4 cup sugar
2 tablespoons dried minced onion
1 to 2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
4-1/2 to 5 cups all-purpose flour

Steps:

  • In a large saucepan over medium heat, heat cottage cheese and butter until butter is melted. Cool to 110° to 115°. In a large bowl, dissolve yeast in water. Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture. Add 3 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Form into 24 balls; place in a 13x9-in. baking pan that has been sprayed with cooking spray. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes.

Nutrition Facts : Calories 130 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 404mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.

DILLY ROLLS



Dilly Rolls image

I have had this recipe a long time. I found it in an old Taste of Home magazine years ago. One of my kids likes to add ham to his roll for a quick sandwich. These have a lot of dill. If you are not a dill fan - feel free to cut back. Cooking time includes rising times for the dough. Prep time is approximate.

Provided by Chef on the coast

Categories     Breads

Time 2h20m

Yield 24 rolls, 12 serving(s)

Number Of Ingredients 11

2 cups small curd cottage cheese
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons yeast
1/2 cup warm water
2 eggs
1/4 cup sugar
2 tablespoons dried onion flakes
2 tablespoons dill weed
1 tablespoon salt
1/2 teaspoon baking soda
5 cups flour

Steps:

  • In a large saucepan over medium heat, cook cottage cheese and butter until butter is melted.
  • Cool slightly.
  • In a large mixing bowl, dissolve yeast in water.
  • Add eggs, sugar, onion, dill, salt, baking soda and cottage cheese mixture.
  • Add 3 cups flour. Beat until smooth.
  • Add enough extra flour to form a soft non-sticky dough.
  • Place in greased bowl, turning once.
  • Cover and let rise until double - about 1 hour.
  • Punch dough down. Form into 24 balls. Please on a greased cookie sheet.
  • Cover and let rise until doubled - about 45 minutes.
  • Bake at 350 degrees for 20-25 minutes.

Nutrition Facts : Calories 282.4, Fat 5, SaturatedFat 2.6, Cholesterol 46, Sodium 813.5, Carbohydrate 46.5, Fiber 1.9, Sugar 4.8, Protein 12

DILLY ROLLS



Dilly Rolls image

Provided by Alison Roman

Categories     Bread     Side     Bake     Christmas     Thanksgiving     Dill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 10

1/2 cup whole milk
2 tablespoons sugar
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
1/2 cup buttermilk
1/2 small onion, finely chopped
2 tablespoons finely chopped fresh dill
2 teaspoons dill seeds
1 1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour plus more
4 tablespoons (1/2 stick) unsalted butter, melted, divided, plus more for bowl and parchment paper

Steps:

  • Gently heat milk until warm to the touch (an instant-read thermometer should register 120°F-130°F). Add sugar and yeast and whisk to combine. Add buttermilk; let sit until yeast starts to foam, 5-10 minutes.
  • Combine onion, fresh dill, dill seeds, salt, and 2 1/2 cups flour in a large bowl. Stir in milk mixture and 2 tablespoons butter, adding more flour as needed (dough will initially be fairly wet), until a sticky dough forms. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 5 minutes.
  • Transfer dough to a lightly buttered bowl and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1 hour. Punch down dough and let rise until doubled again, about 1 hour. Punch down dough and, using a pastry scraper or a sharp knife, divide into 12 pieces.
  • Line a baking sheet with parchment paper and lightly butter top. Cupping your hand over and using your palm, roll each piece of dough on work surface into a ball and place on prepared baking sheet, spacing at least 2" apart (you need to leave enough room so that they're not touching after they've risen). Brush tops with remaining 2 tablespoons butter and cover loosely with plastic wrap; let rise until almost doubled in size, 20-30 minutes.
  • Meanwhile, preheat oven to 400°F.
  • Bake rolls until puffed and deep golden brown on the tops and bottoms, 15-20 minutes. Transfer to a wire rack and let cool slightly before serving.
  • DO AHEAD: Rolls can be made 3 hours ahead. Reheat before serving, if desired.

DILLY SPOON ROLLS



Dilly Spoon Rolls image

These cute dill-flavored rolls baked in muffin cups are a great accompaniment to almost any main course. "They're a family favorite," Ellen Thompson relates from Springfield, Ohio. "I like to prepare big batches of these rolls and freeze extras so that they're always on hand."

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/2 cups warm fat-free milk (110° to 115°)
3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon dill weed
3/4 teaspoon salt
1 egg, lightly beaten
1/4 cup canola oil

Steps:

  • In a large bowl, dissolve yeast in warm milk. Stir in 1-1/2 cups flour, sugar, dill, salt, egg and oil. Beat until smooth. Beat in enough remaining flour to achieve a slightly sticky, thick batter. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes. , Spoon batter into muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Nutrition Facts : Calories 127 calories, Fat 4g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 113mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

DILLY BRAN REFRIGERATOR ROLLS



Dilly Bran Refrigerator Rolls image

These rolls are perfect to make when you're having company for dinner or serving a holiday meal. The day before, mix and knead the dough, then refrigerate it. The next day, shape the rolls and let them rise, then bake just before dinner. If you have any left over, I've found the baked rolls also freeze well.

Provided by Taste of Home

Time 1h

Yield 3 dozen.

Number Of Ingredients 10

1-1/2 cups boiling water
1 cup All-Bran
2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup butter, melted
1/2 cup sugar
1-1/2 teaspoons salt
1 teaspoon dill seed
2 large eggs, room temperature
5-1/2 to 6 cups all-purpose flour

Steps:

  • In a small bowl, combine boiling water and bran; set aside. In a large bowl, dissolve yeast in warm water. Stir in the butter, sugar, salt, dill, eggs, 2 cups flour and bran mixture; beat until smooth. Stir in enough of the remaining flour to form a firm dough. , Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 8 hours or overnight., Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into 12 balls; place in three greased 9-in. round baking pans. Cover and let rise until doubled, about 1 to 1-1/2 hours. , Bake at 375° for 18-20 minutes or until lightly browned. Remove from pans to wire racks.

Nutrition Facts : Calories 224 calories, Fat 6g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 265mg sodium, Carbohydrate 37g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

DILLY ONION DINNER ROLLS



Dilly Onion Dinner Rolls image

These light, golden rolls are packed with the flavors of onion and dill. The dough can also be rolled out and cut with a biscuit cutter. -Carol Faulkner, Sunman, Indiana

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup 4% cottage cheese
1 large egg, room temperature
2 tablespoons sugar
2 tablespoons dried minced onion
3 tablespoons butter, softened, divided
3 teaspoons dill seed, divided
1 teaspoon salt
2-1/4 to 2-1/2 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in warm water. In a small saucepan, heat cottage cheese to 110°-115°. Add the cottage cheese, egg, sugar, onion, 1 tablespoon butter, 2 teaspoons dill seed, salt and 1 cup flour to yeast mixture. Beat until well smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Roll each portion into a 14x6-in. rectangle. Spread with 1 tablespoon butter. , With the dull edge of a table knife, score dough widthwise at 2-in. intervals. Using those marks as a guideline, make score marks widthwise across dough. , Fold dough accordion-style, back and forth along creased lines. Cut folded dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup. , Melt remaining butter; brush over dough. Sprinkle with remaining dill seed. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-17 minutes or until golden brown. Remove from pan to a wire rack.

Nutrition Facts : Calories 150 calories, Fat 4g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 299mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.

DILLY ROLLS



DILLY ROLLS image

Categories     Bread

Number Of Ingredients 12

1 ounce yeast
1/2 cup lukewarm water
4 1/2 cups flour (more for kneading)
1/4 cup sugar
2 tsp salt
1/2 tsp baking soda
6 TBS dried onion
1/4 cup dill weed
1/4 cup dill seed
2 cups cottage cheese
1 ounce melted butter
2 eggs

Steps:

  • mix yeast and water, let sit a few minutes. Should start to bubble a bit. in a large bowl, mix flour, sugar, salt, soda, onion, dill weed and dill seed. To this mixture add the "working" yeast. Mix well. In a separate bowl, mix the cottage cheese, melted butter and eggs. Whisk til blended. Make a well in the flour mixture. Add the liquids, working flour into the liquid. When mixed, turn out onto floured board. Knead only to combine ingredients and until dough is not too sticky. This is a very light dough, do not overwork. Cover with towel and let rise approx 1 hour or until doubled in size. Punch down dough and cut into pieces (I make mine small dinner rolls, approx 1 1/2 ounces each.) Roll into balls and place on lightly greased baking pan. Cover and let rise until approx doubled. Bake at 450 degrees for 8-10 minutes.

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