Best Parmesan Dill Rolls Recipes

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

Ingredients

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.

GARLIC PARMESAN PULL-APART ROLLS

Garlic Parmesan Pull-Apart Rolls image

These soft, buttery pull-apart rolls are nothing short of divine. Bring them to your next holiday event, game day celebration, or dinner party as a special treat.

Provided by Karishma Pradhan

Categories Side Dish Bread

Time 3h15m

Yield 9

Number Of Ingredients 18

Ingredients

For the tangzhong:
1/3 cup (80g) whole milk
2 tablespoons (16g) bread flour
For the dough:
1/3 cup plus 1 tablespoon (100ml) whole milk
1 1/2 teaspoons (5.4g) active dry yeast
2 1/3 cups (314g) bread flour
2 large eggs (114g) at room temperature, divided
1 teaspoon (6g) kosher salt
4 teaspoons (16g) sugar
3 tablespoons (42g) unsalted butter at room temperature, cut into 1/2-inch pieces
Neutral oil, for greasing
A pinch of flaky salt, for topping
For the compound butter:
1/4 cup (56g) unsalted butter at room temperature
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, minced
2 tablespoons grated Parmigiano-Reggiano cheese, plus more for topping

Steps:

Let the dough rise again: Let the dough rise once more, covered, about 45 minutes to 1 hour, until the rolls double in size. To check if the dough has proofed, press your fingertip into the dough gently to make an indent-the indent should slowly fill back up halfway. If the dent does not fill back up, the dough is under proofed and needs more time.

Nutrition Facts : Calories 270 kcal, Carbohydrate 31 g, Cholesterol 68 mg, Fiber 1 g, Protein 7 g, SaturatedFat 7 g, Sodium 217 mg, Sugar 3 g, Fat 13 g, UnsaturatedFat 0 g